It is pure coincidence that on the food and drink columns today we have ice cream based recipes. I guess it shows a craving…! This recipe for avocado and coconut ice cream comes to us from chef Gaby Dalkin, also author of the What’s Gaby Cooking blog. In trying to keep as closely as possible to the spirit of the Cinco de Mayo holiday which is celebrated in many towns in the United States, I opted for a recipe which is at the same time evocative of Mexico. I was first introduced to the idea of avocado ice cream in Fany Gerson’s book Paletas, which Fany writes is fairly common in Mexico. Gaby’s recipe, which comes from her new cookbook Absolutely Avocado, is a bit different than Fany’s paletas de aguacate (avocado ice pops) in that it uses coconut milk and cream. Whatever the ingredients may be, we absolutely love avocado ice cream in our home. If you are looking for more party food for a Cinco de Mayo themed event, you can check our archives for more inspired recipes like Raya Carlisle’s guacamole, Cheryl Day’s Blackened Shrimp Tacos, and Yvette Marquez-Sharpnack’s salpicón and her mango cheesecake flan. –Kristina
About Gaby: Gaby Dalkin is a trained chef, recipe developer and food/lifestyle writer based in Los Angeles. Her food and recipe blog, WhatsGabyCooking.com features original recipes and images that inspire and delight even the pickiest of palates, along with anecdotes from Gaby’s life on-the-go. Her first cookbook, Absolutely Avocados, celebrates her uncontrollable obsession with nature’s most perfect food: the avocado. Gaby is a regular contributor to Food Network, and her recipes and writing have also been featured on HGTV, the Los Angeles Times, Redbook, Fitness, Angeleno Magazine, Saveur, Design*Sponge, Glamour, PBS, and The Kitchn. In addition, you may have heard her world-famous Slutty Brownies mentioned on The Tonight Show with Jay Leno or E!’s Fashion Police. In 2009, Gaby founded the National Food Bloggers Bake Sale, an event that brings together food bloggers from across the country in support of Share Our Strength’s efforts to end childhood hunger. You can find Gaby online at WhatsGabyCooking.com and follow her on Twitter @whatsgabycookin.
See Gaby’s recipe for Avocado Ice Cream after the jump.
Avocado – Coconut Ice Cream
Prep Time: 10 minutes / Total Time: 2 hours 30 minutes (including freezing time)
Serves: 6 to 8
- 2 Hass avocados
- 1 14-ounce can coconut milk
- 1⁄2 cup heavy cream
- 1⁄2 cup sugar
- 1 teaspoon lemon extract
- Toasted coconut (see Tip), for garnish
- Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and transfer the avocado flesh to the bowl of a food processor or blender. Add the coconut milk, heavy cream, sugar, and lemon extract to the food processor and blend for 2 minutes, until completely smooth.
- Transfer the mixture to an ice cream maker and churn for 20 to 30 minutes, according to the manufacturer’s directions.
- Remove the churned ice cream from the ice cream maker and transfer to a freezer-safe container. Cover and freeze the ice cream for at least 2 hours or until you are ready to serve.
- Serve with toasted coconut on top.
Tip: There are two ways to toast coconut. To toast coconut in the oven, simply spread some shredded coconut on a baking sheet, transfer the baking sheet to a preheated 325°F oven, and toast for 15 to 20 minutes, stirring every 5 minutes to ensure the coconut browns evenly. Let cool before using. To toast coconut on top of the stove, put some shredded coconut into a small dry skillet over medium heat and stir the coconut frequently until the edges start to turn golden brown. Once the coconut is mostly golden brown, remove the coconut from the skillet and let cool before using.
Why Gaby loves this recipe
Avocado ice cream may seem weird at first, but let me reassure you, it’s actually 100% delicious. It’s the perfect refreshing treat for those warm summer months and will instantly transport you to the tropics while you enjoy an ice cream made of avocado and coconut milk! I like to kick things up a bit and top it off with some toasted coconut flakes too!