Coconut and Avocado Ice Cream
4 servings
30 minutes
Coconut and avocado ice cream is a delicate and exotic dessert with a rich creamy flavor and light tropical notes. Avocado gives it a velvety texture, while coconut milk and cream add refined sweetness. Lime juice adds a refreshing tang, and white rum provides a subtle aromatic hint. The origins of this recipe can be found in the culinary experiments of European chefs inspired by exotic fruits. This dessert is perfect for summer relaxation, post-dinner enjoyment, or even as a morning treat. It pairs wonderfully with berries, nuts, or chocolate crumbs, making it even more exquisite. The simple preparation allows you to enjoy this unusual and sophisticated treat without any hassle.
1
Take two medium ripe avocados, cut them in half, remove the pits, scoop out the flesh and blend it with all the other ingredients until smooth. Refrigerate overnight.
- Avocado: 2 pieces
- Coconut milk: 200 ml
- Coconut cream: 200 ml
- Sugar: 100 g
- Lime juice: 1 tablespoon
- White rum: 1 teaspoon
- Sea salt: pinch
2
The next day, freeze the ice cream in the freezer according to the instructions.
3
If there is no freezer, immediately pour the future ice cream into a container, place it in the freezer, and stir the contents every 20-30 minutes until it freezes.
