Vegan Avocado Coconut Ice Cream

My first attempt at avocado ice cream!! I surprisingly like it, but the only one of my kids who will eat it is my youngest.

Avocado Coconut Ice Cream (~Adapted by Lisa Fain from Gabi Dalkin's Absolutely Avocadoes)

Ingredients

·        2 Haas avocadoes

·        1 14-ounce can coconut milk

·        1/2 cup heavy cream (sub with ¼ cup soy creamer and ¼ cup soy milk)

·        3/4 cup granulated sugar (used ½ cup sugar)

·        1 tablespoon lime juice

·        1 teaspoon lime zest

·        1/2 cup coconut chips

Instructions

1.     Cut each avocado in half lengthwise, remove the pit, and scoop out the flesh into a blender or food processor. Add the coconut milk, heavy cream, and sugar. Blend on low until completely smooth, about 2 minutes. Stir in the lime juice and zest.

2.     Transfer the mixture to an ice cream machine, and churn according to the manufacturer’s directions. Cover and freeze for at least 2 hours before serving, so the ice cream can become more firm.

3.     Meanwhile, add the coconut flakes to a dry skillet heated to medium. Cook the coconut while frequently stirring until the edges begin to turn brown, about 2 minutes. (Keep a close eye on the coconut, as you don’t want it to burn.) Remove immediately from the heat. Allow it to cool and then sprinkle over the ice cream for serving.

Recipe Notes

Gabi’s original recipe called for 1/2 cup sugar, but I like things extra sweet. Her recipe also calls for 1 teaspoon lemon extract instead of the lime juice and zest, but I didn’t have that on hand so I made the lime substitution.