Avocado, Lime and Coconut Ice Cream | Everyday Gourmet S9 Ep4

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🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is a more economical option.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: whole milk

Light coconut milk reduces calories, while whole milk is less expensive.

Cut the avocados in half and remove the pit.

Scoop the flesh of the avocados into a food processor.

Add the zest of 1 lime and the juice of 1 lime to the food processor.

Blend the avocado and lime until smooth.

Add 200 milliliters of condensed milk to the mixture and blend again until combined.

Pour in 300 milliliters of thickened cream and add a pinch of cinnamon and a pinch of salt.

Whip the mixture for about 30 seconds to a minute until light and fluffy.

Fold in 3/4 cup of desiccated coconut on low speed.

Pour the mixture into a 1-liter container and spread it out evenly.

Cover the surface with cling film to prevent crystallization and place the lid on the container.

Freeze for at least 5 hours or ideally overnight.

Remove the ice cream from the freezer and let it sit for a few minutes before serving.

Scoop the ice cream into a cone or bowl and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens