This recipe can be made with or without an ice cream maker. Follow 1A and 6A if using an ice cream maker and 1B and 6B if not. Prep: 1A. If using an ice cream maker: Place ice cream maker bowl in the freezer according to ice cream maker instructions (usually 24 hours in advance) 1B. If NOT using an ice cream maker: Place a shallow container, preferably with a lid, in the freezer 2. Chill coconut milk in the fridge (about an hour will do). Make: 1. Open the can of coconut milk and scoop out the thick coconut cream, leaving behind the coconut water at the bottom of the can (reserve). 2. Using an electric mixer, beat the coconut cream, starting on low, increasing slowly to medium speed until soft peaks become visible, about 5 minutes. Set aside. 3. Pour the liquid of the coconut milk into a blender and add avocado, cocoa, maple syrup and vanilla. Blend until smooth and creamy. 4. Using a spatula, gently fold in the coconut whipped cream into the cocoa-avocado mixture. 5. Chill the mixture in the refrigerator for at least 3 hours. 6A. If using an ice cram maker: Freeze according to ice cream maker instructions. 6B. If NOT using an ice cream maker: Pour into the prepared frozen container and return to the freezer. After 45 minutes remove from the freezer and stir it vigorously with a spatula or whisk. Return to freezer. Repeat every 30 minutes until it reaches the desired consistency, about 3 hours.
Avocado ice cream may sound crazy, but believe us, it is so creamy and delicious and you'll never taste the avocado. This is definitely best consumed the day it is made. It gets pretty hard when frozen for more than three hours, but it still tastes great (just takes a little patience to let it defrost first). Check out our favorite tips for making homemade ice cream here - http://blog.gatheredtable.com/2015/07/06/homemade-ice-cream-with-or-without-an-ice-cream-maker/