Avocado Coconut Ice-Cream

Avocado Coconut Ice-Cream

Happy Saint Patrick's Day

2 1/2 cup Coconut Milk
1 tsp. Vanilla Extract
2 egg yolks
2 tsp. arrowroot
1/4 cup or 3/4 + 2 tbsp. honey
1-2 avocados
1 lemon, juice

Combine coconut milk, vanilla, lemon juice and avocado in a blender. Blend until mixture is smooth. In a bowl, mix egg yolks, arrowroot and 2 tablespoon of honey. Whisk until everything is well combined. Pour coconut avocado mixture into a sauce pan and begin to bring it to a slow boil on medium heat. Add the honey to the mixture and stir. Once mixture reaches a boil add about 1/2 cup to the egg mixture. Whisk while pouring the avocado coconut mixture to prevent any curdling. Add another 1/2 cup to egg mixture and whisk until it thickens. Pour egg mixture into the same pot as the avocado mixture and whisk until the mixture thickens. Once that is established take off the fire and run it through a strainer.  Place in a bowl and set aside for cooling. Once cool cover with plastic wrap and place in refrigerator until mixture is fully cool. Follow your ice-cream machine instructions  and put the mixture  into the machine. You can eat it once it's finished churning (mine took about 20 minutes) or place it in the freezer to firm up and eat later. 


  1. This is such a fun recipe! And I love that its green for St. Patty's :) I've never thought about making an avocado cream, I love your recipe, such a great idea!

  2. The photo of the ice creams looks sensational, but I'm a bit skeptical about avocado in ice cream to start with (having recently made chocolate mousse with avocado which was quite a disaster..) Can you still feel the avocado taste in it, or is it fully masked?

  3. I really didn't taste the avocado and I used 2 small avocados. It had a light coconut flavor not bad at all. The texture was smooth and creamy, really nice. On a rating scale of 1to 10 I give it a 7 why not a 10 well I just prefer eating chocolate ice cream, it's the best.


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