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.
So with Cinco de Mayo around the corner, of course I made more. Wouldn’t you?
Avocado Ice Cream
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
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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- 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
- Prep ice cream maker in advance.
- 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
- Add cream and stir by hand. Refrigerate until chilled, at least two hours.
- Once chilled, place base in ice cream maker and process just until it thickens, 5-10 minutes.
- Transfer to an ice cream container and freeze at least 3 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.
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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