Monday, August 7, 2017

Lime, Coconut, Avocado Gelato

Don't be turned off by the odd ingredients: the avocado brings a rich creaminess that fits perfectly with gelato.

Yield: 10-12 two-scoop servings


  • 1 can (14 oz.) coconut cream
  • 2 cups whipping cream, divided
  • Zest of three limes
  • 2/3 cup sugar
  • 2 tbsp cornstarch
  • 1/8 tsp salt
  • 1 tbsp liquid pectin
  • 3/4 cup lime juice
  • 1-2 avocados


  1. In a saucepan, combine the coconut cream with 1 cup of whipping cream.  Heat gradually until it begins to simmer.
  2. Meanwhile, combine the remaining whipping cream, lime zest, sugar, cornstarch, and salt in a mixing bowl.  Whisk together until combined.
  3. Once the cream mixture from step #1 comes to a simmer, add the cream/sugar mixture from step #2 and stir until combined.  Return to medium heat, stirring continuously until it comes to a strong simmer and thickens.  Approximately 15-20 minutes.
  4. Remove from the heat and whisk in the pectin.  Strain through a fine mesh, pressing with the back of a spoon to push all the liquid through and separate from the pulp.
    • It's tempting to skip this step.  Don't skip it!  You want a smooth texture, and it's really important to separate the zest back out.
  5. Cover and cool to room temperature.  Whisk in the lime juice.
  6. Cover the mixture and place in the refrigerator until fully cooked.  Approximately 2-3 hours.
  7. Peel and scoop the avocados into a blender.  Add the cooled lime/coconut mixture and puree until fully combined with no lumps.
  8. Pour into your ice cream maker and follow the manufacturer's instructions for gelato.
  9. Transfer from the ice cream maker to an air tight container.  Store in the freezer.
Adapted from Shrinking Kitchen.

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