Coconut Avocado Ice Cream

We tend to over-indulge at festive times of the year, but celebrity chef Peter Blakeway has come up with a novel way to enjoy a little ‘healthy decadence’ as part of the NZ Add An Avocado campaign.

Avocados are nature’s ‘super fruit’ and New Zealand is currently enjoying its biggest ever avocado season. And because there is such a plentiful supply, Blakeway felt inspired to create this unique recipe, which incorporates avocado.

The award-winning professional chef has almost 20 years experience working in Michelin-starred establishments around the world and has now settled in the Bay of Plenty – the heart of New Zealand’s avocado industry.

Coconut Avocado Ice Cream: “Yummy soft ice cream but with no eggs.”

Ingredients:
500ml milk
300ml coconut cream
150g white sugar
3 avocados, peeled and pitted
1 teaspoon lemon juice

Method
Blitz all of the above in a blender until very smooth, cover and refrigerate until cold. Freeze in an ice cream machine according to manufacturer’s directions, and then freeze overnight. Allow ice cream to soften in refrigerator for 10 minutes before serving