Prepare to tantalize your taste buds with this incredibly creamy and surprisingly decadent Coconut Milk Avocado Ice Cream! Forget everything you think you know about avocado in desserts – this recipe transforms the humble avocado into a luxuriously smooth, naturally sweet, and refreshingly cool ice cream experience. The rich coconut milk provides a delightful tropical twist, complementing the avocado’s subtle sweetness perfectly. This recipe is not only delicious but also surprisingly healthy, packed with healthy fats and naturally creamy goodness.
Forget complicated ice cream makers and lengthy churning processes. This recipe is remarkably simple and requires minimal ingredients, making it the perfect treat for both novice and experienced cooks. Ready to dive into the refreshing world of avocado ice cream? Let's get started with the step-by-step instructions below.
Tools Needed
- Stove
- Pot
- Blender
- Piping bag or container with a small hole
Ingredients
- Butter (304 butter recommended): 1 kg
- Coconut milk: 400 ml
- Sweetened yogurt: 2 jars
- Condensed milk: 350-400 ml
- Unsweetened fresh milk: 600 ml
- Avocado: 1 kg (flesh)
- Salt: 1/3 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Dairy Base & Avocado Puree
- Combine 350-400ml condensed milk and 600ml unsweetened fresh milk in a pot. Heat on the stove until warm.
- Remove from heat and stir in two jars of yogurt. Do not boil.
- Peel and pit 1kg of avocados. Cut into small pieces and blend in batches until smooth.
- Combine the blended avocado with the milk and yogurt mixture. Do not add coconut milk yet.
Step 2. Prepare the Coconut Milk Mixture
- In a separate pot, combine 400ml coconut milk, 100ml condensed milk, and 1/3 teaspoon salt. Heat until melted, but do not boil.
- Once the coconut milk mixture has cooled, combine it with the avocado mixture.
Step 3. Combine and Chill
- Layer the butter and coconut milk mixture in a piping bag or container.
Step 4. Freeze and Serve
- Refrigerate for 24 hours, then freeze for another 24 hours before serving.
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Tips
- Use 304 butter for a richer flavor.
- Use overripe avocados for a creamier texture.
- Do not boil the milk and yogurt mixture or the coconut milk mixture to maintain a creamy texture.
- Refrigerate the ice cream mixture for a day before freezing to prevent ice crystals.
Nutrition
- N/A
FAQs
1. Can I use frozen avocados?
While fresh avocados work best for the creamiest texture, you can use frozen avocados. Just make sure they're completely thawed and any excess water is removed before blending. The ice cream might have slightly more of an icy texture.
2. What if I don't have a high-powered blender?
A regular blender will work, but you might need to stop and scrape down the sides more frequently to ensure everything blends smoothly. You may also want to add a tablespoon or two of extra liquid (coconut milk or water) to help with blending.
This creamy coconut milk avocado ice cream recipe is a delightful surprise, proving that healthy and delicious can coexist perfectly. Enjoy this refreshing treat as a guilt-free indulgence, perfect for a hot summer day or any time you crave a unique and satisfying dessert. So go ahead, treat yourself!