Avocado Coconut Ice Cream with Almond Brittle

Little Figgy Food

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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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Prep Time 10

Total Time 10

Servings: 1 1/2 - 2 qts

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
½ 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:

For the Ice Cream:

In a large bowl, mix together the Coconut Milk, Cream of Coconut, Sugar and pinch of Salt, blend well.
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.
Add the mashed Avocado mixture to the Coconut Milk mixture and blend well.
Chill in the fridge for at least 30 minutes or more.
Pour into the ice cream maker and freeze according to directions.
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:

In a dry non-stick skillet, add both the Almonds and Coconut, stirring frequently over medium heat for about a minute.
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:

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.

Let us know how it was!