Coconut Avocado Ice Cream

1. 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. 2

   Pour mixture into an ice cream maker and freeze according to manufacturer's instructions. Freeze a metal bowl.

3. 3

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

4. 4

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

5. 5

   Make ahead: Freeze airtight up to 2 weeks.

6. 6

   Note: Nutritional analysis is per 1/2-cup serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.