An ice cream recipe made with coconut milk, ripe avocados, and heavy cream and lightly sweetened with only a half cup of sugar. Incredibly creamy and smooth.
This time of the year, coconuts are in abundance here on Virgin Gorda. The other day, while I was doing my regular early morning beach walks at Little Dix Bay, I saw some of the staff picking fresh coconuts to be used in cooking and presentation for the hotel. In the past, I had seen the culinary team of the hotel use them as “bowls” for amenities sent to guests’ rooms. They also crack them into small pieces and serve them as a part of the breakfast buffet. I had been wanting to try my hand on a homemade coconut milk ice cream recipe and decided to copy them and use fresh coconuts as “bowls” to serve my ice cream in. After all, it is so Caribbean-like to do so.
Though the problem was that I had no idea how to crack a coconut in half. To get some help, I contacted my friend Bush, who works for the hotel and does this everyday. He and I got together and spent the afternoon picking coconuts and cracking them. To my surprise, it was so much easier than I initially thought. What he did was to use a straight edge of a nearby boulder to rap the coconut against while rotating it slightly with each whack, maintaining an invisible line at the coconut’s middle. Then, after a full rotation, the coconut cracked open into two almost-perfect halves. And even more surprising, the whole process took less than 20 seconds.
In terms of this ice cream recipe, it is not only perfect for these hot days of summer, but also quite easy to make. All you have to do is to first puree the avocados in a food processor, and then add the rest of the ingredients and process them all together. Allow it to chill in the fridge. And once it is cooled, churn it in your ice cream maker for 20 minutes or so (or as directed in your manufacturers’ instruction manual). It is truly a delicious ice cream, especially for lovers of avocados and coconut.
If you have access to it, I recommend serving it in coconut bowls like I did. The best part of it is that it not only makes it look visually appealing, but also allows you to scoop some of the flesh at the bottom of the coconut bowl once you are finished with your ice cream.
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Coconut Milk and Avocado Ice Cream
- Prep Time: 40 minutes
- Total Time: 40 minutes
- Yield: 1 quart
- Category: Ice Cream
- Method: Cooking
- Cuisine: American
- 3 medium size (1 lbs. in total, when weighed with pits) ripe Hass Avocados, pitted and skinned
- 1 can (15 ounces) coconut milk
- 1/2 cup heavy cream
- 1/2 cup (3.5 ounces) granulated sugar
- 1/2 teaspoon rum
- 1/8 teaspoon salt
- 1/2 teaspoon lime juice, freshly squeezed
- 1/4 cup unsweetened coconut, toasted (as garnish)
- Process avocados in the bowl of a food processor until they are completely pureed, 10-15 seconds.
- Add in the coconut milk, heavy cream, sugar, rum, salt, and lime juice. Process until it is smooth mixture, 20-30 seconds.
- Transfer it to a bowl and cover it with stretch film. Let it cool thoroughly in the fridge.
- Once chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
- Place in an airtight container and freeze until firm.
- When ready to serve, top it off with toasted coconut.
Yields 1 quart ice cream.[br]It took 20 minutes in my ice cream maker.