Prep Time: 120 minutes
2 cups avocado
2 cups coconut milk
1/2 cup raw sugar
Begin with placing a frozen bowl in the freezer that will serve as your ice cream container. Next peel one avocado, remove seed and smush the remaining green flesh until they soften into one hardly distinguishable color with only a few lumpy solid parts.
Set aside the avocado mixture, and mix coconut milk and raw sugar or honey into a blender or bowl. Optionally add soy milk powder as well. After preliminary stirring, add the softened avocado, and blend together forming an emulsion.
Feel free to add more honey or raw sugar to sweeten the ice cream to your palette. Finally pour the blended avocado ice cream into the now frosted bowl and leave in the freezer until the ingredients begin to solidify into something that looks like ice cream. For best results, stir the ice cream every 15 minutes to break up ice crystals (effectively creaming the ice). Once solidified, scoop and serve yourself with a homemade delight.
Ayurvedic Notes: Ayurvedic ice cream is fun and healthy (but not for Kapha body types).
Creamy avocados are popular as smoothies in Morocco. Mixed with coconut can make a delicious vegan ice cream. Reported by Ellie Hadsall of Albuquerque, NM.