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Coconut Avocado Ice Cream | urbanbakes.com

Coconut Avocado Ice Cream


  • Author: Connie Chong
  • Total Time: 3 hours
  • Yield: 1 1/2 quarts 1x

Ingredients

Scale
  • 2 medium ripe avocados
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 can (7 oz.) sweetened condensed milk
  • 1 can (13.5 oz.) coconut milk

Instructions

  1. Pit avocados. Scoop flesh into a medium bowl and mash with lemon juice until smooth.
  2. Add sugar, sweetened condensed milk and coconut milk; stir.
  3. Cover bowl and chill in refrigerator 2 hours or overnight.
  4. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions.
  5. Scrape ice cream into a chilled bowl. Cover and freeze until firm about 2 hours or eat as is. ENJOY!

Notes

For best results, make a day ahead and allow to freeze overnight to fully harden.

If you do not have an ice cream maker, copy/paste the link below in your browser to make this ice cream using the bag-technique. http://www.youtube.com/watch?v=FmavyOIQIz0

  • Prep Time: 10 minutes
  • Cuisine: American
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