Avocado Coconut Ice Cream with Almond Coconut Brittle

I’ve been on this crazy whirlwind romance with my ice cream maker lately, and trust me this isn’t the last ice cream recipe I’ve got in store for you!

So let’s give this avocado ice cream recipe some attention.

I enjoy a fresh avocado, finding that perfectly ripened avocado is like finding gold. You know what I’m talking about, you think you’ve found the perfect one, then you open it up to find those mean ‘ole dark spots, feeling so deflated.

One way to find the best avocado is check under that little nub at the end, push it off gently and if it’s a nice light or pale green/yellow color then it’s as close to perfect as you’re gonna get. Don’t forget to gently squeeze it to feel if it’s gives just a little, too firm (those should be ready in about 2 – 3 days) but if it’s to soft … leave it ALONE!

Avocado is one of those amazing foods that is full of the healthy fats, can be made into the best Guacamole ever or into some brownies that every sweet tooth needs to try. Let’s not forget the reason you’re here today, Avocado Ice Cream, which I’ve gussied up with coconut milk and a coconut almond brittle. That’s right, it’s dairy free.

Still not sure what ice cream maker to use, looking for a new one? If you already own a Kitchenaid mixer then I would highly suggest considering the KitchenAid KICA0WH 2 Quart Ice Cream Maker Stand Mixer Attachment” target=”_blank”>KitchenAid Ice Cream Bowl attachment. I’ve really enjoyed mine and it has a permanent spot in my freezer waiting to churn some creamy ice cream whenever I’m in the mood (lately, that equates to all the time). If you don’t have a KitchenAid, then another great option that’s very popular is the Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker” target=”_blank”>Cuisinart Pure Indulgence ice cream maker, it has great reviews and a best seller on Amazon.

Happy Summer and Enjoy!

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Avocado Coconut Ice Cream with Almond Brittle

Yield: 1 1/2 - 2 qts

Prep Time: 10 minutes

Total Time: 10 minutes

This Avocado Ice Cream has been all gussied up with coconut milk and a good amount of almond coconut brittle to top it off!

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Ingredients

For the Ice Cream:

• 2 (13.5 oz) cans Coconut Milk (I like to use Goya brand)
• 3 - 4 Tbls Cream of Coco (you can find it with the margarita mixes, etc., I prefer Coco Real)
• Pinch of Salt
• 1/2 cup Sugar, pure cane sugar gives this a great flavor
• Juice of 1 Lime
• Juice of 1 Lemon
• 1 - 2 Hass Avocados (for just a hint of avocado flavor, go with 1 avocado - I used 2 in mine)

For the Almond Coconut Brittle:

• 1/2 cup unsweetened coconut pieces
• 1/4 cup Almonds, sliced or slivered
• 2 Tbls Sugar, pure cane sugar is my preference

Instructions

For the Ice Cream:

1. In a large bowl, mix together the Coconut Milk, Cream of Coconut, Sugar and pinch of Salt, blend well.
2. In a small bowl, mash the Avocado with the back of a fork, squeeze the juice of the Lemon and Lime in, blend until it's creamy.
3. Add the mashed Avocado mixture to the Coconut Milk mixture and blend well.
4. Chill in the fridge for at least 30 minutes or more.
5. Pour into the ice cream maker and freeze according to directions.
6. Once the ice cream is ready, transfer it to a freezer safe container and allow to freeze for at least 2 - 4 hours or more so that can firm up more.

For the Almond Coconut Brittle:

1. In a dry non-stick skillet, add both the Almonds and Coconut, stirring frequently over medium heat for about a minute.
2. Add in the Sugar and quickly stir around to coat, cook until sugar is melted and starting to caramelize, about 2 - 3 minutes longer. Do not allow to burn. Cool and set aside.

To Serve:

1. Top your Avocado Coconut Ice Cream with the Almond Coconut Brittle and serve in a glass with a sugar rim, made by coating the edge of your glass with a rub of lemon or lime and then tipping the glass into the sugar.

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Stacey Doyle

Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.