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Toasted
Avocado Ice Cream
with Coconut

Name: Shami and Tunday Kebab
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 4-6
Cuisine: Indian
Ingredients: 500g minced meat (beef/lamb); 1 cup split chickpeas (chana dal); 1 onion, chopped; 4 cloves garlic, minced; 1 tablespoon ginger paste; 2-3 green chilies, chopped; 1 teaspoon garam masala; 1 teaspoon cumin powder; Salt to taste; Fresh coriander leaves, chopped; 1 egg (optional for binding); Oil for frying

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Tropical

Easy

Dessert

Ingredients

Minutes

About Recipe

Enjoy Avocado Ice Cream with Coconut, a tropical frozen treat that is creamy and full of flavor.

How many people are eating?

Ingredients

Regular coconut milk

1 ½ cup

Sugar

3/4 cup

Ripe Avocado

Coconut pieces

1/4 cup

Almond (sliced)

Pistachio (sliced)

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Directions

Toast the Coconut

3 minutes

Add the coconut pieces to a pan, and lightly roast on low-medium heat. Stir the coconut constantly, to avoid burning.

Prepare the Coconut Milk

5 minutes

Take another pan, and add the coconut milk and sugar. Constantly stir, on medium heat.

Prepare the Avocados

10 minutes

Slice the avocados and scoop out the flesh. Add this avocado to the blender along with the coconut milk. Blend until completely smooth and creamy.

Freeze

10 minutes

Transfer the blended avocado mixture into a freezer- safe container. Add the toasted coconut pieces on top, and freeze for a couple of hours. Garnish with the sliced pistachios and almonds, and serve.

Toasted Avocado Ice Cream with Coconut

About Recipe

Ingredients

Directions

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