Cocovado Ice Cream


I’m cheating a little because I had no part of the making of this ice cream, except for the original idea and the tasting of the sweet cream before it was frozen. My brother Jesse made it, combining the rich avocado and coconut cream together with what I thought was the perfect amount of orange juice tying it all together. He thought he would add less orange juice next time in order to taste the avocado better, but I think the citrus adds a lot in complexity to the otherwise simple recipe.

Tara’s review is that the ice cream was incredibly creamy, and would have been perfect sandwiched between two dark chocolate cookies.

A few weeks ago, Tara sent me their basic vegan ice cream recipe, and I was shocked by how delightfully easy it was. They had tried many other recipes with agar agar and arrowroot and cooking the coconut milk, etc., etc., and they liked this the best, because it tasted freshest. She’s right, it is a simple recipe, but I think that’s what makes it taste so good. The taste of every ingredient really stands out. It’s very nice for summertime.

This is a good basic recipe, and is easy to adapt; You can substitute any type of fruit or other ingredients for flavoring your ice cream in place of the avocado (Jesse and Tara made it before with organic strawberries and black pepper, and I can imagine a mouthwatering tropical pineapple ice cream coming from this recipe. Even plain with toasted coconut sprinkled on top would be yummy). If you plan on making something not fruity (ie: chocolate peanut butter), I would also substitute a non-dairy milk for the orange juice, and add in a little extra sugar along with your chosen flavor ingredients. Experiment, and have fun with it!

1 cup of coconut cream
1 cup fresh orange juice
3/4 cup superfine sugar
1 large avocado

Blend all ingredients together. It should have the consistency of a thick smoothie. Then you simply place this mixture in an ice cream maker, and follow your ice cream maker’s manufacturer’s instructions. Because there is no setting agent, this ice cream does melt quickly, but that shouldn’t be a problem because it’s so good that you’ll eat it fast! Or, you can always re-freeze it and eat with friends later.


2 Responses to “Cocovado Ice Cream”

  1. 1 Lili June 23, 2009 at 3:10 pm

    My friend Pam saw this, and asked what magazine it was from! Like I’ve been saying, you all are ready for the big-time. I’m hoping this ice cream get made here in the US of A, with creamy California avocados

  2. 2 Stef June 30, 2009 at 8:14 am

    Your blog always has such great ideas on it. I’m adding this one to my list.

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June 2009

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