vegan avocado ice cream at FMITK.com

Vegan Avocado Ice Cream

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vegan avocado ice cream at FMITK.com

I LOVE avocado ice cream – it’s easy to find at Filipino markets – but I find most store-bought versions 1) too sweet for my liking and 2) not avocado-y enough.

This version is perfect – the citrus adds a nice contrast to the richness of the avocado and coconut cream. And the fact that it’s coconut milk based vs. regular milk + egg means I can eat it without my tummy revolting (#TeamLactoseIntolerant).

The ice cream itself is vegan, but not all my garnishes were. I  garnished with cardamom coconut caramel,  sugared and spiced pepitas (both of which are vegan) and some homemade marshmallow cream , which is not so vegan because of the egg whites, but a delicious addition to this ice cream nonetheless.

vegan avocado ice cream at FMITK.com

You’ll need sea salt, vanilla extract, cornstarch, sugar, light coconut milk, coconut cream, avocados and a lime.

vegan avocado ice cream at FMITK.com

In a small bowl, add 1/2 cup of light coconut milk and cornstarch and stir to combine. Set aside.

vegan avocado ice cream at FMITK.com

In a medium saucepan, combine remaining 1/2 cup light coconut milk…

vegan avocado ice cream at FMITK.com

… coconut cream…

vegan avocado ice cream at FMITK.com

… and sugar. Bring to a simmer over medium heat.

vegan avocado ice cream at FMITK.com

Stir coconut milk + cornstarch mixture to incorporate any starch that has settled. While whisking, add the cornstarch mixture to the simmering coconut milk.

vegan avocado ice cream at FMITK.com

Bring to a boil and cook for an additional 1-2 minutes, until thickened to a custard consistency. It should nicely coat the back of a spoon.

vegan avocado ice cream at FMITK.com

Place the coconut milk mixture in a bowl over an ice bath and stir constantly until cool. Refrigerate while the avocados are being prepped.

vegan avocado ice cream at FMITK.com

Split the avocados lengthwise and remove the pit. With the back of a knife, score the avocados lengthwise…

vegan avocado ice cream at FMITK.com

…and then crosswise.

vegan avocado ice cream at FMITK.com

Use the back of a knife or a spoon to scoop out the cubed avo. Place it in a blender or food processor.

vegan avocado ice cream at FMITK.com

Add vanilla extract, lime zest and juice, remaining 1/2 cup of sugar and sea salt to the blender or food processor and puree until smooth.

vegan avocado ice cream at FMITK.com

Add the pureed avocado mixture to the chilled coconut milk.

vegan avocado ice cream at FMITK.com

Stir to combine, taking care not to overmix or add any additional air into the mixture. This will ensure a creamy ice cream.

vegan avocado ice cream at FMITK.com

Freeze according to your ice cream manufacturer’s instructions. Eat immediately as soft serve or freeze in an air-tight container for 3-4 hours until firm.

vegan avocado ice cream at FMITK.com

ta-da!

vegan avocado ice cream at FMITK.com

… topped with marshmallow cream and roasted sugared and spiced pepitas, and a side of cardamom coconut caramel.

Vegan Avocado Ice Cream

makes about 1 1/2 quarts

Ingredients

1 cup light coconut milk
2 1/2 tbsp cornstarch
1 1/2 cups coconut cream
1 cup sugar, divided
1 lime, zest and juice
3-4 firm but ripe avocados (about 1 lb.)3`2w
1 tsp vanilla
1/4 tsp coarse sea salt

Directions

Mix cornstarch with 1/2 cup of light coconut milk in a small bowl and set aside.

In a medium saucepan, combine  coconut cream, remaining 1/2 cup light coconut milk, 1/2 cup of sugar over medium heat and bring to a simmer.

Stir the cornstarch mixture to combine any of the starch that has settled at the bottom of the bowl.  Pour the cornstarch mixture into the simmering coconut milk,  whisking constantly to prevent any lumps. Bring the mixture to a boil while whisking constantly and cook for an additional 1-2 minutes until quite thick. The consistency should similar to a custard and should coat the back of a spoon.

Place thickened coconut mixture into a medium bowl over an ice bath, stirring constantly to cool the mixture down. Once no longer steaming, place in the refrigerator while prepping the avocados.

Cut avocados in half lengthwise and remove the pit and any brown spots. Score the avocado with the back of a knife and use a knife or a spoon to remove the meat. You should have about 2 cups of avocado. Place the avocado in a blender or food processor along with lime juice, lime zest, remaining 1/2 cup of sugar, vanilla extract and sea salt. Puree until smooth.

Combine the cooled coconut mixture with the avocado puree and stir to combine, taking care not to overmix to prevent additional air being incorporated into the mixture.

Chill mixture for at least 2 hours. Freeze in an ice cream maker according to manufacturer’s instructions – I ran the ice cream maker (KitchenAid Ice Cream Maker attachment) for ~20 minutes.

Eat immediately as soft serve or place in an air tight container and freeze until firm, about 3-4 hours.

Serve with your favorite ice cream condiments!

vegan avocado ice cream at FMITK.com

Vegan Avocado Ice Cream
Vegan Avocado Ice Cream
by
Vegan Avocado Ice Cream with coconut milk

Prep Time:10 minutes

Cook Time:30 minutes

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