This ice cream is extremely easy to make and does not contain eggs. I did not follow any recipes in particular. I used my base ice cream method without eggs and improvised from there. It is very creamy and delicious. Avocado and coconut milk go very well together. This time round I used plain sugar, next time I will try to use muscovado sugar or palm sugar and add pandan leaves! I am sure it will taste even better. I love the pale green colour on the white bowl.
2 Hass avocados (ripe)
2 cups coconut milk
1 cup whipping cream
3/4 cup plus 1 tbsp sugar
1 1/2 tsp lemon juice
1. Chill avocados, cream and coconut milk in the fridge till cold.
2. Put all the ingredients into the blender and mix till the sugar dissolves.
3. Put it into the ice cream maker to churn according to manufacturer's instructions. Alternatively, if you don't have an ice cream maker, you can place the mixture in a shallow metal tray and freeze, whisking every couple of hours until frozen and creamy.
4. Scoop the ice cream into a container and freeze till a little hardened.