Avocado Coconut

Rating: ***

This recipe started off here at AllRecipes.com, and I decided to add a little more texture and coconut with a 1/2 cup of sweetened shredded coconut. Also, we couldn't find the coconut cream that the recipe called for, so we combined 3/4 c. coconut milk and 1/3 c. coconut butter, on the assumption that the dairy conversion on this handy page would work well enough. (Another option I considered would have been to just swap coconut milk for the regular milk, and regular cream for the coconut cream.)

The end result certainly goes on the list of more "interesting" ice creams I've made. I don't think it was sweet enough, and would want to add more sugar, though Cheryl thinks it's good this way. However, it gets much better if you eat it on tortilla chips, like cold guacamole. Sounds wacky, but it works as long as your brain doesn't go on strike trying to combine concepts like that. (Mine kinda does.)