An ice cream recipe made with coconut milk, ripe avocados, and heavy cream and lightly sweetened with only a half cup of sugar. Incredibly creamy and smooth.
This time of the year, coconuts are in abundance here on Virgin Gorda. The other day, while I was doing my regular early morning beach walks at Little Dix Bay, I saw some of the staff picking fresh coconuts to be used in cooking and presentation for the hotel. In the past, I had seen the culinary team of the hotel use them as “bowls” for amenities sent to guests’ rooms. They also crack them into small pieces and serve them as a part of the breakfast buffet. I had been wanting to try my hand on a homemade coconut milk ice cream recipe and decided to copy them and use fresh coconuts as “bowls” to serve my ice cream in. After all, it is so Caribbean-like to do so.
Though the problem was that I had no idea how to crack a coconut in half. To get some help, I contacted my friend Bush, who works for the hotel and does this everyday. He and I got together and spent the afternoon picking coconuts and cracking them. To my surprise, it was so much easier than I initially thought. What he did was to use a straight edge of a nearby boulder to rap the coconut against while rotating it slightly with each whack, maintaining an invisible line at the coconut’s middle. Then, after a full rotation, the coconut cracked open into two almost-perfect halves. And even more surprising, the whole process took less than 20 seconds.
Coconut Milk and Avocado Ice Cream
- 3 medium size (1 lbs. in total, when weighed with pits) ripe Hass Avocados, pitted and skinned
- 1 can (15 ounces) coconut milk
- 1/2 cup heavy cream
- 1/2 cup (3.5 ounces) granulated sugar
- 1/2 teaspoon rum
- 1/8 teaspoon salt
- 1/2 teaspoon lime juice, freshly squeezed
- 1/4 cup unsweetened coconut, toasted (as garnish)
- Process avocados in the bowl of a food processor until they are completely pureed, 10-15 seconds.
- Add in the coconut milk, heavy cream, sugar, rum, salt, and lime juice. Process until it is smooth mixture, 20-30 seconds.
- Transfer it to a bowl and cover it with stretch film. Let it cool thoroughly in the fridge.
- Once chilled, churn it in your ice cream maker according to the manufacturer’s instructions.
- Place in an airtight container and freeze until firm.
- When ready to serve, top it off with toasted coconut.
Find complete recipe here