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Ingredients

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Cook and Set the Coconut Gulaman Base

Blend and Flavor the Ice Cream Base

  • Avocado, puree 250.0 g
  • Mango Puree 350.0 g
  • Oreo Cookies, chopped 250.0 g

Freeze and Portion the Ice Cream

  • Prepared Ice Cream Base

...

Preparation

  1. Cook and Set the Coconut Gulaman Base

    • Combine coconut milk, water, sugar, and Carte d’Or Clear in a pot.
    • Bring to a boil while stirring until fully dissolved.
    • Remove from heat and emulsify using a stick blender or blender.
    • Strain for a smooth base.
  2. Blend and Flavor the Ice Cream Base

    • Divide the base depending on desired flavors.
    • Mix avocado puree, mango puree, or chopped cookies into the base.
    • Pour into a Pacojet or Rowzer container.
  3. Freeze and Portion the Ice Cream

    • Freeze the flavored base overnight until fully set.
    • Process in the ice cream machine or Rowzer.
    • Scoop into 25 g balls.
    • Freeze again until service.
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