Coconut Lime Ice Cream (Print Version)
# Ingredients:
→ Base
01 -
1 can (400 ml) full fat coconut milk
02 -
2 ripe avocados, peeled and pitted
03 -
1 cup (240 ml) Grade A maple syrup
→ Flavoring
04 -
1 tablespoon lime zest
05 -
1/2 cup (120 ml) freshly squeezed lime juice (about 5 limes)
06 -
1/4 cup (60 ml) water
# Instructions:
01 -
Place all ingredients into a blender or food processor and blend until completely smooth. Scrape down the sides a couple of times to ensure even blending. A blender typically achieves the smoothest texture.
02 -
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, approximately 20 minutes. The ice cream is ready when a scooped portion stays on a spoon without immediately sliding off.
03 -
Serve immediately for a soft-serve consistency or transfer to a freezer-safe container and freeze for a firmer texture.
04 -
If frozen solid, allow ice cream to soften on the counter for 15 minutes before serving for optimal scooping consistency.
# Notes:
01 -
This dairy-free ice cream relies on coconut milk and avocados for its creamy texture without traditional dairy ingredients.
02 -
The lime provides a refreshing tang that balances the natural sweetness of the maple syrup.