Creamy, sweet and tart—this simple avocado ice cream is reminiscent of avocado margaritas found in Austin, Texas.
If you haven’t tried avocado margarita before, you are probably thinking something along the lines of—“An avocado? In a margarita?!” You bet! Avocados aren’t just for guacamole. In fact, avocado margaritas are actually quite tasty and even iconic. Austinites, you know what I’m talking about!
Whether you are the curious type, love avocado margaritas, are a homesick Texan or are just interested in trying a delightful summertime treat—this ice cream is for you! Did I also mention that it’s vegan + non-boozy? (Sorry no tequila here, but I assume you could add a shot or two to the mixture and call it good. Although the alcohol may affect the freezing point of the ice cream which could get tricky, but I digress!)
Topped with lime zest and coconut flakes, this rich and delicious ice cream is made from buttery avocados and showered with freshly juiced limes. Light coconut milk and oh-so-sweet maple syrup add to the ice cream base and really do the trick here. As a side note, I truly did use light coconut milk in this recipe. I was a little hesitant because I figured that I would need the full fat version to really get the right texture and creaminess. I was happily wrong! That’s just one more reason to love this ice cream. I hope you enjoy!
Enjoy a taste of Austin, Texas with this unique and delicious frozen treat!
1 can (15 oz.) light coconut milk
2 avocados (peeled and pitted; you will just be using the avocado meat for this recipe)
1 cup maple syrup
3/4 cup of lime juice
1/4 cup of water
zest of 2 limes
1/4 of coconut flakes
Place coconut milk, avocados, maple syrup, water and lime juice into a blender. Whirl away until well blended.
Pour mixture into a medium size bowl and fold in zest of 1 lime.
Chill mixture in the refrigerator for at least 4 to 6 hours.
Process the ice cream mixture in an ice cream maker according to the manufacturer’s directions. (I used a KitchenAid mixer and ice cream attachment.)
Process for approximately 20-25 minutes.
Serve right away for a softer-serve or freeze for an additional 2-3 hours to firm up.
Top ice cream scoops with additional lime zest and coconut flakes as desired.
Also, if you do not have an ice cream maker you may try to freeze the mixture in a freezer safe bowl for about 2 hours (you can skip the step of chilling the mixture in the fridge first—just go straight to the freezer). Remember to stir your freezer mixture every 30 minutes or so during the freezing process. This will help with texture!