Vegan Coconut Avocado Ice Cream

Big new guys... I recently purchased an ICE CREAM maker.  Summer has made me crave cool sweet treats (more than normal) and I have grown tired of paying $5+ per pint for vegan ice cream (which may or may not contain all sorts of strange ingredients).  So after returning from my June travels, I broke down and purchased this, and have been experimenting with ice cream making ever since.

After much contemplation, I decided on the first flavor I would test out in my new appliance - Coconut Avocado.  While this may sound like a strange combination for ice cream, it was absolutely to die for.  Sweet and refreshing, I will definitely be making this flavor again.

  
















Coconut Avocado Ice Cream - Vegan and Gluten Free
Adapted from this recipe

2 Haas avocadoes
1 (14-ounce) can + 1/2 cup light coconut milk *
1/2 cup agave**
1 tablespoon lime juice
1 teaspoon lime zest
1/2 cup flaked coconut, toasted

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

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.  Top ice cream with toasted coconut.

*I used light coconut milk and was happy with the results.  Feel free to use full fat coconut milk for a richer taste. 
**Next time I will reduce the amount of agave as the ice cream was a bit sweet for my taste.  Play around with the amount and type of sweetener to find a mix that suits you.

Don't have an ice cream maker?  Fear not!  I used this technique for years:  Pour your mixture into ice cube trays and freeze.  Once frozen, throw into your food processor or Vitamix and blend until soft serve consistency is achieved (you may have to add a little liquid to help the process).