Avo and coconut ice cream
NEITHER eggs nor dairy is required for this luscious frozen treat, which gets its creamy texture from puréed avocado and rich coconut milk.
Calling it “ridiculously yummy”, Mexican American chef Pati Jinich notes that the nutty flavour is enhanced by a topping of toasted coconut flakes or nuts – and a drizzle of chocolate syrup would not be amiss.
This recipe calls for an ice cream maker, but this coconut-avocado mixture can be chilled and served as a cold mousse, or packed into a container and frozen to a dense soft-serve consistency.
For an optimal ice cream consistency, the churned ice cream needs a few hours in the freezer before serving.
Adapted from chef and cookbook author Pati Jinich. 1½ cups regular coconut milk ¾ cup sugar Flesh of 3 large ripe Hass avocados halved, diced (about 3 cups) 3 tablespoons fresh lime juice ¼ cup dried shredded coconut or sweetened coconut flakes lightly toasted, for garnish (optional; may substitute toasted almonds, pine nuts or pistachios)
Combine the coconut milk and sugar in a saucepan over medium heat, stirring until the sugar dissolves.
Turn off heat and let the mixture cool for a few minutes. Then transfer to a blender or food processor, along with t he avocado and lime juice. Purée until completely smooth.
Transfer the purée to an ice cream maker; churn according to the manufacturer’s directions.
It will still be somewhat soft. Place in a separate, freezer-safe container with a tightfitting lid and freeze for a few hours before serving.
If using, lightly toast the coconut in a small sauté pan over mediumlow heat, stirring constantly to avoid scorching.
The coconut toasting should take less than a minute.
Once the coconut becomes fragrant and acquires a tan, remove from the heat.
Sprinkle as a garnish over the ice cream.
Makes 6 servings
Make ahead: