coconut avocado ice cream.

Tonight, I felt like cooking something, but cleaning up a mess did not sound very appealing.  It was Tyler's {my brother's} night for dishes, so I asked him what I could make that he would enjoy eating enough to clean up the mess.  Confusing, but he got the point.  "Avocado ice cream" he said, without batting an eyelash.  I quickly found a recipe on this new recipe app I love, Evernote Foods, and got started.  Very simple: throw about 5 ingredients in a food processor/blender and freeze it for 4 hours.  The only issue was the 4 hour part.  As a 17 year old and a 22 year old, we obviously didn't have the patience to wait.  So into the Cuisinart ice cream maker it went.  It turned out slightly grainy, most likely from the sugar that was in it reacting to the cold. {does that sound like a reasonable hypothesis? I'm not an ice cream expert.} Pretty good flavor overall, what you'd expect from avocado ice cream.  I must confess, I didn't want to eat more than a few bites... it was just really funky.  But good.  I don't know.  Try it for yourself. It's real easy.

Here is the recipe, from http://www.lafujimama.com/ :

2 ripe avocados, peeled and pitted
1 can (13.5 ounces) light coconut milk
1/2 cup liquid honey
1 cup granulated sugar
2 teaspoons vanilla extract

1.  Combine all ingredients in a blender or food processor and blend until smooth.

2.  Pour the mixture into a storage container and freeze until firm, about 4 hours.

{I also added some toasted coconut to the top for the texture and flavor.  Highly recommended.  Just spread some sweetened coconut flakes on a baking sheet and put it under your oven's broiler.  Monitor verrry closely, it literally takes about 1 1/2 minutes.}