Avocado Coconut Ice Cream with Almond Brittle
This Avocado Ice Cream has been all gussied up with coconut milk and a good amount of almond coconut brittle to top it off!
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
- 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:
- ½ cup unsweetened coconut pieces
- ¼ cup Almonds sliced or slivered
- 2 Tbls Sugar pure cane sugar is my preference
Instructions
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.
