Scoop Kitchen
Avocado Lime
Pale spring green and velvety, with ripe avocado, coconut milk and plenty of lime, like key lime pie. Dairy-free and vegan.
- Hands-on
- 10 min
- Freeze
- 24 h
- Program
- Ice Cream
- Makes
- 4 servings6 servings
Good forSummerWild flavors
Nutrition
Per 100 g, estimatedPer serving (¼ of a 473 ml16 oz tubpint, about 119 g), estimated
Whole tubpint: 948 kcal, 7 g protein1422 kcal, 11 g protein (709 ml24 oz). No common allergens in the ingredients.
Ingredients
6 ingredientsTap an ingredient when it is in the bowl
444 of 473 ml666 of 709 ml
In the tubpintScale reads
Put the empty tubpint (or your pan) on the kitchen scale and press zero. Add each ingredient until the scale shows the number on the right.
Mix everything in one big bowl, then divide it evenly between 2 tubspints.
Steps
- If the coconut milk has set solid, warm it in the microwave for 30 seconds and stir until smooth.
- Blend 150 g ripe Hass avocado1 ripe Hass avocado1 ripe Hass avocado225 g ripe Hass avocado1½ ripe Hass avocados1½ ripe Hass avocados, 80 g caster or granulated sugar95 ml caster or granulated sugar⅓ cup + 1 tbsp granulated sugar120 g caster or granulated sugar140 ml caster or granulated sugar½ cup + 2 tbsp granulated sugar, 45 ml fresh lime juice3 tbsp fresh lime juice3 tbsp fresh lime juice70 ml fresh lime juice70 ml fresh lime juice¼ cup fresh lime juice, 1 tsp finely grated lime zest1 tsp finely grated lime zest1 tsp finely grated lime zest1½ tsp finely grated lime zest1½ tsp finely grated lime zest1½ tsp finely grated lime zest and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until completely smooth.
- Add 200 ml full-fat coconut milk200 ml full-fat coconut milk⅔ cup + 3 tbsp full-fat coconut milk300 ml full-fat coconut milk300 ml full-fat coconut milk1¼ cups full-fat coconut milk and blend for 30 seconds, scraping down the sides once.
- Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
- Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
- If it looks crumbly or powdery, add 15 ml full-fat coconut milk1 tbsp full-fat coconut milk1 tbsp full-fat coconut milk25 ml full-fat coconut milk1½ tbsp full-fat coconut milk1½ tbsp full-fat coconut milk and run Re-spin.
To serve: Grate a little lime zest over each scoop.
My notes
Tips
- Use ripe Hass avocados that give a little when pressed. Large, smooth-skinned avocados are watery and less creamy. Lemon works in place of lime for a softer citrus taste.
- Taste the base: it should be sweet-tart like key lime pie. Add 1 tbsp more lime juice for a sharper edge, or more zest for lime scent without extra sourness.
- Freeze the base right after blending. The lime juice keeps it pale green, but a base left standing slowly turns dull.
Why it works
Avocado is about 15% fat and its fiber thickens, so with coconut milk it makes a velvety dairy-free base that spins smooth. Lime juice brightens the flavor and keeps the avocado from turning brown.
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