Avocado-Coconut Ice Cream

avocado ice cream2 300x275 Avocado Coconut Ice Cream

When I have ripe avocados in my produce bowl at home, I get excited.

There is something about their creamy texture, their delicious flavour, and their beautiful-green colour that absolutely appeals to me. Yes, it’s true.

The mighty avocado brings me endless joy.

avocado ice cream 300x275 Avocado Coconut Ice Cream

Whether it is stuffed inside homemade sushi, tossed in, on, or around salads, tucked inside desserts, or classily-eaten with a mere spoon, it’s pretty much one of my favourite fresh ingredients.

Whence its delicate green flesh is extracted from its armadillo-esque jacket, magical things have been known to happen.

Exhibit A: this Avocado-Coconut Ice Cream.

It’s ridiculous: smooth, creamy, green, and yummy. Oh, and the flavour imparted by the coconut milk is coconutily-delish.

When you taste as good as this ice cream does, it really is easy being green.

avocado ice cream1 300x275 Avocado Coconut Ice Cream

Avocado-Coconut Ice Cream

Adapted from myrecipes

2 ripe avocados, chilled in the fridge overnight
Juice from one lime
1 can coconut milk, chilled in the fridge overnight
1 can sweetened condensed milk

1. Scoop the avocado flesh into a food processor (or powerful blender). Process until almost smooth. Add the lime juice and process again until combined.
2. Add the chilled coconut milk and sweetened condensed milk to the avocado mixture and process again until smooth and fluid.
3. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions.
4. Scrape ice cream into cold bowl. Cover and freeze until firm enough to scoop, about 2 hours.

avocado ice cream3 300x275 Avocado Coconut Ice Cream