Coconut avocado ice cream

Recipe

Coconut avocado ice cream

MAKES 1 qt.
TIME 40 minutes, plus 2 hours to freeze

Ingredients
2 ripe medium avocados (about 1 lb. total), chilled
1/4 cup sugar
1 1/2 tbsp. fresh lemon juice
1 can (14 oz.) sweetened condensed milk
1 can (13.5 oz.) coconut milk*, chilled

Directions
1. Pit avocados. Scoop flesh into a food processor, add sugar and lemon juice, and whirl until smooth. Add sweetened condensed milk and coconut milk and whirl to blend.
2. Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions. Freeze a metal bowl.

3. Scrape ice cream into cold bowl. Cover and freeze until firm enough to scoop, about 2 hours.

*For a delicate flavor, buy real coconut milk. For a bigger coconut hit, buy a product made with coconut extract.

PER 1/2-CUP SERVING 354 cal., 56% (198 cal.) from fat; 5.8 g protein; 22 g fat (13 g sat.); 38 g carbo (1.2 g fiber); 74 mg sodium; 17 mg chol.

Serve with 2007 X Winery, "Red X" Winemaker's Blend, North Coast

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