Avocado & Lemon Ice Cream

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One of the many creative ways to use Edgell Chunky Avocado Pulp.

METHOD

  1. Combine Edgell Chunky Avocado Pulp, coconut milk, coconut cream, white sugar, maple syrup, lemon juice and vanilla essence in blender and process until smooth.

  2. Place mixture into an ice cream maker and churn.

  3. Combine castor sugar and water into a heavy based saucepan and caramelize.

  4. Pour the caramel over the pistachio nuts. Allow to harden.

INGREDIENTS

SERVES: 10

  • 300g thawed Edgell Chunky Avocado Pulp

  • 400ml coconut cream

  • 400ml coconut milk

  • 100g white sugar

  • 60ml maple syrup

  • 25ml lemon juice

  • 5ml vanilla essence

  • 200g caster sugar

  • 50ml water

  • 100g pistachio nuts

  • 200g fresh cherries

For more information

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