This is a no-churn ice cream recipe from Food 52. It was so easy the first try that I had to share the recipe. I think you could cut down the sugar and still have a very flavorful dessert. I only changed up the amount of mango and avocado from the original recipe, which is listed below.
Ice cream is best served the day you make it or the next day. We still have some in our freezer. It gets harder to scoop as it sits longer frozen. Make a batch and invite some friends over.
Avocado Mango Coconut No-Churn Ice Cream with Lime
- 2 ripe California Avocados, diced into 1-inch chunks
- 2 ripe mango, peeled and cut into 1-inch chunks
- 1 (13.5-ounce) can full-fat coconut milk
- 1 (14-ounce) can sweetened condensed milk
- 2 limes, zested and juiced
- 1/2 teaspoon kosher salt
- Place the avocado and mango chunks on a sheet pan lined with parchment paper. Freeze for about 2 hours, or until firm, but not completely frozen.
- Meanwhile, place the can of coconut milk in the fridge to chill for about 30 minutes. Once chilled, the coconut milk will separate into two distinct layers. Scoop the coconut milk solids on top and set aside the remaining liquid (save this for your next smoothie).
- In the bowl of a food processor, add the frozen avocado and mango chunks, condensed milk, coconut milk solids, zest of 2 limes, and juice of 1 lime, and process until smooth. Taste for seasoning; it may need additional salt or another squeeze of lime.
- Place the mixture in an airtight container and freeze for 2 hours.
- Remove ice cream from the freezer and stir vigorously with a wooden spoon or an electric hand mixer. The goal is to incorporate the frozen ice cream around the edges of the container, form small ice crystals, and incorporate air.
- Return to the freezer for 12 hours or until frozen completely. Serve with fresh lime zest.