Avocado and Coconut Ice Cream 6.000

Deb Lindsey for The Washington Post

Jun 9, 2017

Neither eggs nor dairy is required for this luscious frozen treat, which gets its creamy texture from pureed avocado and rich coconut milk. Calling it “ridiculously yummy,” Mexican American chef Pati Jinich notes that the nutty flavor is enhanced by a topping of toasted coconut flakes or nuts — and a drizzle of chocolate syrup would not be amiss.

This recipe calls for an ice cream maker, but this coconut-avocado mixture can be chilled and served as a cold mousse, or packed into a container and frozen to a dense soft-serve consistency.

Make Ahead: For an optimal ice cream consistency, the churned ice cream needs a few hours in the freezer before serving.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings; makes 1 quart

Ingredients
  • 1 1/2 cups regular coconut milk
  • 3/4 cup sugar
  • Flesh of 3 large ripe Hass avocados halved, diced (about 3 cups)
  • 3 tablespoons fresh lime juice
  • 1/4 cup dried shredded coconut or sweetened coconut flakes lightly toasted, for garnish (optional; may substitute toasted almonds, pine nuts or pistachios)

Directions

Combine the coconut milk and sugar in a saucepan over medium heat, stirring until the sugar dissolves. Turn off heat and let the mixture cool for a few minutes. then transfer to a blender or food processor, along with the avocado and lime juice. Puree until completely smooth.

Transfer the puree to an ice cream maker; churn according to the manufacturer’s directions. It will still be somewhat soft. Place in a separate, freezer-safe container with a tight-fitting lid and freeze for a couple hours before serving.

If using, lightly toast the coconut in a small saute pan over medium-low heat, stirring constantly to avoid scorching. The coconut toasting should take less than a minute. Once the coconut becomes fragrant and acquires a tan, remove from the heat. Sprinkle as a garnish over the ice cream.

Rate it

Recipe Source

Adapted from chef and cookbook author Pati Jinich.

Tested by Kristen Hartke.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.