Coconut-Avocado Ice Cream
Ingredients
- 1 ½ cups milk
- 1 cup coconut cream
- ½ cup white sugar
- 2 (1/2 pound) avocados, peeled and pitted
- ¾ teaspoon lemon juice
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Instructions
- 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.
- Allow ice cream to soften in refrigerator for 10 minutes before serving.
Source
Original recipe: View Original