Coconut Avocado Ice Cream

Time: 40 minutes, plus 2 hours to freeze. Silky smooth, luscious, and surprisingly good with chocolate sauce.

Yield: Makes 1 qt.

Ingredients

• 2  ripe medium avocados (about 1 lb. total), chilled
• 1/4  cup  sugar
• 1 1/2  tablespoons  fresh lemon juice
• 1  can (14 oz.) sweetened condensed milk
• 1  can (13.5 oz.) coconut milk*, chilled

Preparation

1. Pit avocados. Scoop flesh into a food processor, add sugar and lemon juice, and whirl until smooth. Add sweetened condensed milk and coconut milk and whirl to blend.

2. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Freeze a metal bowl.

3. Scrape ice cream into cold bowl. Cover and freeze until firm enough to scoop, about 2 hours.

*For a delicate flavor, buy real coconut milk. For a bigger coconut hit, buy a product made with coconut extract.

Make ahead: Freeze airtight up to 2 weeks.

Note: Nutritional analysis is per 1/2-cup serving.

Nutritional Information

Calories:

354 (56% from fat)

Protein:

5.8g

Fat:

22g (sat 13)

Carbohydrate:

38g

Fiber:

1.2g

Sodium:

74mg

Cholesterol:

17mg