Recipe | Coconut Avocado Ice Cream

avocado-11

When I first discovered guacamole at a young age, I was repulsed. Avocado mixed with tomatoes? And you scoop it up with tortilla chips? Ew. It’s not supposed to be salty. Growing up in the Philippines until I was 7-years-old, I only knew avocado as a sweet ingredient. It was a special treat when my mom brought home some pricey avocados from the store because I knew she would be making her special dessert. I would watch her scoop the avocado meat into a bowl, throw in a bit of sugar and cover the whole thing in cold Carnation evaporated milk. My family would gobble it up fast and fight over who got the last bit of avocado infused milk left over in the bowl.

Recently while sitting at the doctor’s office, flipping through my third magazine, my eyes lit up when I saw a recipe for Coconut Avocado Ice Cream. Ooh! I’ve had avocado shakes before but never ice cream. Plus the addition of coconut would be an interesting spin on my favorite Filipino dessert. I immediately pulled out my camera and snapped a picture of the recipe.

Well, I didn’t end up using the recipe (it called for condensed milk and I thought it would be too sweet) but I found many other versions online and came up with my own. If you’ve never used avocados in a sweet dish before, this ice cream recipe is a great way to warm up to it. The creamy texture of avocados makes a good base for ice cream and the subtle flavor combined with coconut milk will remind you of smooth tropical drinks from your last island vacation.

And if you want, try my mom’s quick avocado dessert. She likes to get people to sample it after they say, “Avocado with milk? Ew.” With a little taste, slowly their confused scrunched brows lift up to a pleasantly surprised expression. That’s how I felt the first time I tasted guacamole.

Notes:
– This recipe, as with all the avocado ice cream recipes I’ve seen, is best served the day you make it in order to maintain the soft-serve consistency. The ice cream gets hard after a day in the freezer but the addition of vodka does help it a bit. If you do freeze it overnight or longer, I suggest moving the ice cream into the fridge for an hour or so before serving.
– I highly recommend using good quality coconut milk like Mae Ploy or Chao Koh or else the flavor will get lost in the mix.
– And don’t worry, the ice cream’s beautiful mint green color will not turn brown.

Coconut Avocado Ice Cream
1lb avocados (about 2-3)
3/4 cup sugar
2 cups whole milk
1 can (19 oz.) Mae Ploy brand coconut milk, or any unsweetened type
1 tablespoon fresh lemon juice
1-1/2 tablespoons vodka

1. Combine all ingredients into a blender and puree until smooth.
2. Chill mixture in refrigerator for 2-4 hours.
3. Process the mixture in an ice cream maker according to manufacturer’s instructions.

Printable Recipe

Bonus Recipe!
Mom’s Quick Avocado “Soup”
Serves 1
1 avocado
1 tablespoon sugar or more to taste
1/2 cup evaporated milk, chilled

1. Scoop up avocado meat into a bowl. With a spoon, roughly chop up meat into pieces to whatever size you like.
2. Stir in sugar and evaporated milk. Add more of each to your desired sweetness.
3. If it’s not cold enough, you can add some ice cubes.
Serve or refrigerate until chilled.

Printable Recipe

10 thoughts on “Recipe | Coconut Avocado Ice Cream

  1. Amrita – I was surprised how well coconut and avocado complement each other. I guess they are both tropical fruits!

    Marvin – Ooh, macapuno (aka sweet coconut) is a great idea! I’ll try it as a topping next time.

  2. Kate – Yes, it really saves some time too! Making ice cream often has too many steps.

    Kevin- I think they go together so well because they’re both tropical fruits. I didn’t make the connection until after I made it.

  3. Cathy – You don’t need to add vodka. As I mentioned in the post, adding vodka helps to keep the ice cream from getting too hard. This recipe gets harder than traditional ice cream after it’s been in the freezer for a while.

  4. I am going to try making the ice cream, and I’ll use my coconut vodka that I looked all over for and finally found at a liquor store in Wichita, Ks. I think that will give it even more flavor while keeping it from freezing so hard. How much does this make, btw? It seems like it would be quite a bit, and only a larger family could eat it all in one day/night.

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