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🍰 Fresh Coconut Avocado Ice Cream with Lime

264 kcal · 30 min · 4 servings

Fresh Coconut Avocado Ice Cream with Lime Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the lime under hot water and pat it dry.
  2. 2. Finely grate the lime zest.
  3. 3. Squeeze the lime juice.
  4. 4. Cut the vanilla pod lengthwise.
  5. 5. Scrape out the vanilla seeds (pulp) with a knife.
  6. 6. Mix the coconut blossom sugar with the vanilla pod, the seeds, the lime zest, the lime juice, and 80 milliliters of water in a pot.
  7. 7. Bring the mixture to a boil on the stove.
  8. 8. Let the mixture simmer for 10 minutes over medium heat.
  9. 9. Remove the pot from the heat.
  10. 10. Let the liquid cool down.
  11. 11. Remove the vanilla pod from the finished syrup.
  12. 12. Cut the avocados in half.
  13. 13. Remove the pits from the avocado halves.
  14. 14. Scoop the avocado flesh out of the skin.
  15. 15. Wash the mint under running water.
  16. 16. Pluck the mint leaves off the stems.
  17. 17. Dry the mint leaves carefully.
  18. 18. Set a few mint leaves aside for decoration.
  19. 19. Cut the rest of the mint into thin strips.
  20. 20. Put the avocado flesh, the syrup, and the coconut milk into a blender.
  21. 21. Puree the ingredients until smooth.
  22. 22. Fold the mint strips into the avocado mixture.
  23. 23. Pour the avocado mixture into a shallow dish.
  24. 24. Place the dish in the freezer.
  25. 25. Freeze the mixture for 4 hours.
  26. 26. Stir the mixture vigorously every 30 minutes to prevent ice crystals.
  27. 27. Pierce the 'eyes' (the hard spots) of the coconut with a screwdriver.
  28. 28. Pour the coconut water from the nut into a bowl.
  29. 29. Store the coconut water in the refrigerator if you need it later.
  30. 30. Tap the center of the coconut gently with a hammer while turning it slightly.
  31. 31. Split the coconut into two halves.
  32. 32. Take the ice cream out of the freezer 10 minutes before serving.
  33. 33. Let the ice cream thaw briefly so it is easier to portion.
  34. 34. Use an ice cream scoop to cut out large balls from the mixture.
  35. 35. Fill each coconut half with one ball of ice cream.
  36. 36. Decorate the ice cream with the reserved mint leaves.
  37. 37. Finally, sprinkle the ice cream with coconut flakes.

Nutrition per serving