avocado ice cream recipe plated

Avocado Ice Cream Recipe

April 30, 2013 by Michelle

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Wait!  Don’t click away.  This is actually not just sort of unique but actually really good.  I promise.  Yes, I’m talking  about avocado ice cream.  It’s super simple to make, and it tastes amazing.  It isn’t overly sweet and has a great creamy texture, and it’s really fun.  How do I know?  Mister Man, who has literally gagged until he’s thrown up when avocado got too near him, loves it.  As in he asks me for it daily now.

Where did I come up with the idea?  I actually had avocado ice cream the first time at a funky little ice cream parlor in Niles, which was on my way home from work a looooooooong time ago.  They always had unique flavors in addition to the  standard favorites, and of course they offer sample tastes.  I had to try avocado when they had it and oh my word was it good.

Trust me.

So with Cinco de Mayo around the corner, of course I made more.  Wouldn’t you?

Dish of homemade avocado ice cream

Avocado Ice Cream

Ingredients:
3 avocados (you want 12 ounces of the avocado flesh, give or take)
1/2 c sugar
1 1/2 c milk (the real stuff, no 2% or skim)
1 c heavy cream
2 t lime juice

Directions:
Freeze your ice cream maker container, as directed by your manual in advance.  For me, I stick it in the freezer the day before I’m making ice cream, and that’s perfect.  Don’t start this without a bucket ready to set your ice cream up!

Cut open your avocados and scoop out the insides, discarding the pits.  Place the avocado flesh into a blender or food processor.  Add the milk, sugar, and lime juice – but not the cream! – and puree until it’s a smooth consistency, which will take less than a minute in most blenders.

Add the cream to the mixture and hand stir the mixture.  Do not blend the cream.  Once the cream is fully incorporated into the ice cream base, you’re set.  Place this into the fridge until it is nice and cold, which will take several hours.

Once it’s fully chilled, place it in your ice cream maker and begin processing it.  You’ll see that it sets up pretty quickly.  You don’t want to overprocess it or it will change the consistency, and not in a good way.  This shouldn’t take more than 5 to 10 minutes.

Transfer the semi-frozen ice cream into a sealable container and place it in the freezer for a few hours to fully harden.  If you aren’t serving it within a few hours of making it, you may want to let it sit on the counter for fifteen minute or so (depending on how how it is outside!) to soften up just a touch before serving.

Trust me.  It’s good.  So what did you make this week?   Or better yet, what are you making for Cinco de Mayo?  Link them up below!


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Avocado Ice Cream

Avocado Ice Cream

Yield: 1/2 gallon
Prep Time: 15 minutes
Processing Time: 10 minutes
Additional Time: 5 hours 35 minutes
Total Time: 6 hours

This avocado ice cream is for real! It tastes nothing like what you imagined and is a fun change from your every day.

Ingredients

  • 3 avocados (you want 12 ounces of the avocado flesh, give or take)
  • 1/2 c sugar
  • 1 1/2 c milk
  • 1 c heavy cream
  • 2 t lime juice

Instructions

  1. Prep ice cream maker in advance.
  2. Cut open avocados and scoop out the insides, discarding the pits. Place the avocado flesh into a blender or food processor. Add milk, sugar, and lime juice, and puree until smooth
  3. Add cream and stir by hand. Refrigerate until chilled, at least two hours.
  4. Once chilled, place base in ice cream maker and process just until it thickens, 5-10 minutes.
  5. Transfer to an ice cream container and freeze at least 3 hours to fully harden.

Notes

If you aren't serving it within a few hours of making it, you may want to let it sit on the counter for fifteen minute or so (depending on how how it is outside!) to soften up just a touch before serving.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 330 Total Fat: 26g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 37mg Sodium: 40mg Carbohydrates: 24g Fiber: 6g Sugar: 14g Protein: 4g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

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    Comments

  • Paula @ Frosted Fingers


    I need an ice cream maker, because I NEED to make this! 🙂

    • Michelle


      You really do. And they aren’t that expensive actually. I think mine retails for around $40, so you know you can get it cheaper, right? So good, wasn’t it?

  • Cher


    Pinning this! We have an ice cream maker that we have been looking for new recipes to try out!

    Thanks by the way for making me do math!

    • Michelle


      It was really really good. Definitely test this one out. I made some mango fro yo this weekend that I need to post about, too. Another totally yummy one – and a little more mainstream! Thanks for the pin. And math is good?

  • Rachee


    I had never thought about avocados as ice cream but I have a few ripe ones ready for the tasting.

    • Michelle


      I know. There are so many foods that work as ice cream that you wouldn’t think to use. Red wine is another surprisingly good ice cream. Go for it and let me know what you think!

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