Avocado Ice Cream
I’m on a search for the perfect ice cream recipe. I know. That might be a quixotic endeavour. Nonetheless, I continue to search for that perfect recipe. This week, I came across Avocado Ice Cream on Pinterest via David Lebovitz. I loved the fact that the recipe was short, marrying only a small handful of ingredients. The second thing I loved about it was that it showcased two of my favourite ingredients — avocado and coconut milk. I suppose therein lies the other reason I haven’t yet found the perfect ice cream recipe: dairy isn’t a friend of mine (although I sorely wish we could kiss and make up). It’s not a problem, though, because I actually love the taste of coconut ice cream.
Making ice cream with coconut milk results in a thicker and creamier consistency than using plain milk. But, even I have to admit that the end result is just not as creamy as it would be if actual cream is added to the recipe. I think the biggest hurdle is the freezer. My favourite kind of ice cream is actually gelato, which is held and served at a much warmer temperature. That’s really important because it means that any water remaining in the ice cream mixture isn’t going to turn into hard, frozen ice. It will actually remain soft and creamy. I haven’t quite surmounted that challenge in my homemade attempts, but I did find this great recipe to try. Once I brought the avocado ice cream out from the freezer and let it sit out until it was soft (but not liquid), it did resemble real gelato in texture and scoopability. Try this recipe and let me know what you think.