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
makes about 1 1/2 quarts
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
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!
Prep Time: 10 minutes
Cook Time: 30 minutes