So we made something for the gluten-free friends, what about the vegans? This  recipe was inspired by two things: 1.  a few years ago BlueBunny Ice Cream put out a coconut cream pie limited edition that was absurdly addictive. Seriously, my dad and I killed a 1/2 gallon in like 2 days. 2. i’ve been intrigued by the thought of avocado as an ice cream base ever since I saw Marcel make Bacon & Avocado ice cream on Top Chef.

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Avocado Coconut Ice Cream

Vegan Coconut Ice Cream

  • 1 large Florida avocado or 2 Haas avocados
  • 1 cup plus 2 tbsp coconut flakes, lightly toasted
  • 2 cups (1 8oz can) coconut milk
  • 1 cup agave nectar
  • Juice of 1/2 lime

This recipe will allow some of the natural nuttiness of the avocado to shine through. I toasted the coconut flakes to intensify the flavor and cover some of that up but if you want a bolder coconut flavor still,substitute the agave for coconut cream.

Combine all ingredients (less a few tbsp of the coconut) in the blender and refrigerate at least overnight. I left mine unfrozen in the fridge for 3 days and the flavors really got friendly but the color mellowed from a nice bright green to sort of a yellow-green (which might not be a bad thing).

Churn in your favorite ice cream maker, top with a bit of the toasted coconut and enjoy!

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