Avocado ice-cream with coconut-cacao crunch

Don't knock it 'til you try it. The creaminess of avocado flesh works beautifully in ice-cream.
Avocado ice-cream with coconut-cacao crunchWilliam Meppem
6 - 8

Avocado ice-cream? Don’t knock it ’til you’ve tried it. Avocado is technically a fruit after all, and here it’s combined with coconut cream and a hint of lime for a beautifully refreshing ice-cream.


Coconut-cacao crunch


1.Stir rice malt syrup and coconut cream in a saucepan over medium heat until combined, then remove from heat and cool. Process in a blender with avocado and lime juice until smooth, then churn in an ice-cream machine. Cover and freeze until required.
2.For coconut-cacao crunch, preheat oven to 180°C. Stir ingredients and a pinch of sea salt in a bowl to combine, spread on a baking tray lined with baking paper and bake, stirring occasionally, until toasted and golden brown (10-12 minutes). Cool completely and store in an airtight container for up to a week.
3.Serve avocado ice-cream scattered with coconut-cacao crunch.

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