Coconut avocado ice-cream
Ingredients
125ml milk
250ml coconut cream
125g white sugar
2 avocados, peeled and pitted
3/4 teaspoon lemon juice
Method
1. Puree the avocados, milk, coconut cream, sugar, and lemon juice in a blender until smooth.
2. Either use your ice cream machine or use the 'hand-made' method.
Note: There is no limit to your imagination when producing your favorite ice creams. And ice cream can be served with pan cakes, waffles, fresh fruit, lemon apples or even caramalised pineapples.
'Hand-made' method:
1. Make sure that the bowl is wide enough for the stirring and freezing process. Put your ice cream mixture into the bowl, chill in the fridge for up to two hours. If you are using a recipe that has cooked ingredients added, the chilling will take longer.
2. Then transfer the bowl to the freezer for about an hour. Check how much the mixture has frozen, it should have started to freeze at the edges but not through to the centre.
3. Beat the mixture until it’s creamy once again.
4. Put it back into the freezer for another half hour.
5. Remove again and beat with a whisk.
The mixture has to be beaten a total of three times while freezing in between.
6. Put the mixture back into the freezer for a final time until it is ready to eat.
This can take anything up to 30 minutes, depending on the quantity and type of ice cream you are making and how you like the consistency of your ice cream.
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