I wanted to experiment with no churn ice-cream simply because I do not have an ice-cream maker and do not plan on buying one. I realized that most ice-cream recipe uses heavy cream or double cream, which is has really unhealthy saturated fats. Some argued that coconut milk or cream is a healthier alternative. Why not try it out and see how it turns out? The consistency of the ice-cream was good! Creamy and sticky. I believe it was the use of condensed milk that made it this way. Nonetheless, I’m pretty darn happy with the result of this super simple no churn ice-cream!
Ingredients (adapted from all recipes)
- 1 can low-fat condensed milk (392g)
- 1 can coconut cream (270ml)
- 2 ripe avocado, pitted
- 1 tbsp vanilla essence
- pinch of salt
- Zest and juice of 1 lime
Put everything in the blender and blend for about 5 mins until everything is well blended and creamy.
Pour it out in a freezer safe container.
Spread it evenly.
You will have to thaw it out for about 10-15 mins before serving in order to get the ice-cream like consistency.