Avo Mojito Ice Cream- No Ice Cream Machine Needed!

1 Apr

The other night I was fiending for something sweet– I’m talking ripping everything out of the cabinet, searching the back corner of the freezer, contemplating eating honey from a spoon kind of fiending. I finally settled on an odd combination: the most perfectly ripe Hass avocado drizzled with maple syrup. Surprisingly, it was actually quite lovely.

That got me thinking about creamy, delicious avocados… why must they always be a savory, relegated to sides and dips? I decided that it’s high time avocado had it’s day in the sweet sun and that, gosh darn it,  I was going to make it happen. Okay, maybe I didn’t say gosh darn it. But I really did eat avocado and maple syrup.

A little googling brought me to David Lebovitz’s avocado coconut ice cream. I’m going to go out on a not-often-visited limb here and say that the dairy and sugar version of this recipe is probably to die for, whereas my vegan, refined-sugar-free version is merely just another (very good) reason to live.

photo 2-7

Don’t get me wrong: I really, really like this ice cream. I added lots of mint and lime juice to give it that refreshing mojito taste (can you tell I’m realllllly done with winter?) and let it get good and frozen in a washed-out container of the world’s best gf/sf ice cream on the planet, Luna & Larry. It is not very sweet, and it is most definitely not for those among us who do not enjoy the taste of good-for-you. Final thoughts: this is more like a gourmet gelato you savor a single scoop of, not a frozen treat you polish off a pint of.  Perfect for the next time you’re in the throes of the sugar shakes and just need something to wet your whistle.

Avo Mojito Ice Cream

Ingredients

  • 2 medium ripe avocados (about 1.25 c)
  • juice of 5 limes
  • 1/4-1/3 fresh mint
  • 1 14-oz can coconut milk (NOT the low-fat kind)
  • the cream from 1 can of full-fat coconut milk (put a can in the fridge. Let it sit for 1-2 hours. Once nice and chilled, DO NOT SHAKE, open it up, and spoon out the solid cream from the top
  • 1/2 c sugar (I used coconut sugar)
  • 2 TBS rum
  • 2 TBS maple syrup (you can probably pass on this if using cane sugar)
  • pinch of salt

Assembly

1. Put the avocado, lime juice, and mint in a food processor and blend until smooth. Add the remaining ingredients and blend again until completely smooth and combined.

2. Put in a glass container (or a recycled ice cream container if you’re never more than 24-hours from your last pint, like me!) and freeze until COMPLETELY FROZEN–this took about 4.5 hours for me. Do not try and judge this in its not-completely-set phase. The flavors come together as they freeze.

** I did not make the dairy version linked above–I used only coconut milk and it set up perfectly without churning. Therefore, I cannot swear 100% that the original version with cream won’t need a churning session in an ice cream maker. But I made a churned batch and an unchurched batch with the coconut milk and it made NO difference whatsoever, so I can bet with 60% certainty that it will be okay with the dairy version, too.

One Response to “Avo Mojito Ice Cream- No Ice Cream Machine Needed!”

Trackbacks/Pingbacks

  1. No Churn Pineapple Avocado Ice Cream | Cooking Up Kefi - June 17, 2014

    […] few months ago I was all about the avocado ice cream and wound up with a mojito ice cream worth savoring. That’s all well and good, but I am not really into single-scoop-servings. So, […]

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