Name: Avocado ice-cream with coconut-cacao crunch
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 - 8
Ingredients: 220 gm rice malt syrup; 400 ml coconut cream; 2 avocados, coarsely chopped; Juice of 1 lime; Coconut-cacao crunch; 60 gm hazelnuts, coarsely chopped; 40 gm coconut flakes; 30 gm rice malt syrup; 20 gm cacao nibs; 1 tbsp melted coconut oil; 1 tsp raw cacao powder

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.

Serves 6 - 8

Prep

15M

Cook

12M

Total

27M

Skip to Recipe

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.

Ingredients

220 gm rice malt syrup

400 ml coconut cream

2 avocados, coarsely chopped

Juice of 1 lime

Coconut-cacao crunch

60 gm hazelnuts, coarsely chopped

40 gm coconut flakes

30 gm rice malt syrup

20 gm cacao nibs

1 tbsp melted coconut oil

1 tsp raw cacao powder

Method

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.

Styling by Emma Knowles

Styling by Lynsey Fryers

Ingredients

Method

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