Introduction: Avocado Coconut Ice Cream (No Machine)

This is very easy to make...no machine needed.  Please read freezing recommendations.

My love for avocados has stretched beyond "chocolate pudding" and now I can enjoy it for what it is.  While making this recipe, I decided not to use food coloring, because I wanted to show you that the color didn't change in the freezer, if you are worried about browning.  

Makes 6 servings(serving size in picture)

Ingredients:
2 small avocados (or 1 1/2 large avocados)
1 can of coconut cream 14fl oz
1 cup of sugar (Will be ground-up to a powder) or confectioners sugar
1/4 cup of sweetened coconut flakes + 2 tbs (for topping)

Chocolate Version
Add:
3 Tbs of cocoa powder


Step 1: Ingredients

You will need:
A coffee grinder if you are not using powdered sugar
A handheld mixer
A sealed container for freezing

Ingredients:
2 small avocados (or 1 1/2 large avocados)
1 can of coconut cream
1 cup of sugar
1/4 cup of sweetened coconut flakes + 2 tbs (for topping)

Chocolate Version
Add:
3 Tbs of cocoa powder


Step 2: Sugar!



Regular sugar will have larger granules than you want, so you will need to grind them to a powder...THIS IS A MUST.
However, if you do not have a coffee grinder, powdered sugar will work.  I just prefer DIY because I can select the sugar I want.
Grinding down the sugar will ensure that your ingredients are evenly mixed.


Step 3: Mix Everything!

The best way to do this is to
  1. Smash your avocado to a smooth texture
  2. Mix everything else in.
  3. Add food coloring green or yellow if you would like

Step 4: FREEZE and Enjoy!

Put in a container with a lid. 

Freeze for 5 to 6 hours for best texture.  Longer freezing times can make the ice cream too hard for scooping and will require thawing out for 15 - 20 minutes.

SERVE AND ENJOY!!!

Comments

author
atepinkrose made it!(author)2013-07-23

14 fl oz

author
lamerc made it!(author)2013-07-23

How much is "a can" of coconut cream for this?

About This Instructable

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Bio: engineer, foodie, artist
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