Thanis Lim

All Rounder Chef and Food Journalist

Coconut Avocado Ice Cream!

Sometime ago I created a coconut avocado ice cream recipe and posted it into I didn't take any photos of the ice cream but after a year, they posted a picture of the recipe. Here's the direct link to the recipe. Coconut Avocado Ice Cream at

For your convenience, I'll just post it here in the blog.

Here's the picture allrecipes posted. I am glad my recipe has gained enough recognition.

"My mum loves avocados and coconut milk. Since we have an avocado tree and coconut cream on hand, I tried making this fusion ice cream and it's heavenly. The avocado lends a lovely, appetizing color, and it has the nice aroma of coconut. Simply irresistible. Definitely something different to impress your guests."
Original recipe yield: 1 quart.
Prep Time:
10 Minutes
Ready In:
13 Hours 10 Minutes


  • 1 1/2 cups milk
  • 1 cup coconut cream
  • 1/2 cup white sugar
  • 2 (1/2 pound) avocados, peeled and pitted
  • 3/4 teaspoon lemon juice


  1. Puree milk, coconut cream, sugar, avocados, and lemon juice in a blender until smooth. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to manufacturer's directions, then freeze overnight.
  2. Allow ice cream to soften in refrigerator for 10 minutes before serving.

If you don't have an ice cream machine, you can make this in the freezer. Just pour the puree into a dish and place it into the freezer. Freeze for about 2 to 3 hours, then mash it into a slush; repeat the freezing and mashing about 3 to 4 times so that the ice cream will be smooth. Finally, freeze overnight and serve as directed.
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