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This coconut avocado ice cream is a hit when served at a party! It is silky smooth, luscious and amazingly good when served with chocolate sauce. You may want to omit sugar if you find the taste to be overly sweet.
Slice the avocados lengthwise into halves and remove the pits.
Scoop out the flesh into a blender or food processor; add lemon juice and sugar and blend until smooth.
Add coconut milk and condensed milk and continue blending until well combined.
Transfer the mixture to an ice cream maker and place in the freezer following the manufacturer’s instructions.
Freeze for about 2 hours or until firm.
- 2 Ripe Avocados
- 390 grams Chilled Coconut Milk
- 400 grams Sweetened Condensed Milk
- 1.5 tablespoons Freshly Squeezed Lemon Juice
- 60 grams Sugar