Ingredients
Main Ingredients
- 2 large avocados
- 1 1/2 cups canned coconut milk (full fat)
- 3/4 cup sugar (or substitute)
- 1 cup heavy cream
- 1 cup fresh mint (optional)
Instructions
- Blend Ingredients: In a high-speed blender, combine the peeled avocados, canned coconut milk, sugar, and heavy cream. Blend on high until the mixture is completely smooth and creamy, ensuring no lumps remain. If using, add fresh mint leaves to the blender before or after blending based on desired mint intensity.
- Freeze the Mixture: Pour the smooth avocado mixture into a freezer-safe container. Place it in the freezer and let it freeze for approximately 2 hours or until it has solidified to an ice cream-like texture.
- Soften Before Serving: Remove the ice cream from the freezer and allow it to sit at room temperature for about 15 minutes. This softens the ice cream slightly, making it easier to scoop and enhancing its creamy texture before serving.
Notes
- For a vegan version, substitute heavy cream with coconut cream or a plant-based cream alternative.
- Adjust sweetness according to taste by increasing or decreasing sugar or using natural sweeteners like agave syrup or maple syrup.
- If you don’t have a high-speed blender, blend in batches or use a food processor but expect a slightly less smooth texture.
- Fresh mint is optional; it adds a refreshing flavor but can be omitted if not preferred.
- For a firmer texture, leave the ice cream in the freezer longer, but bring it out earlier to soften before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Fusion
- Diet: Vegetarian
