Avocado Ice Cream? Yes, there’s more to the humble avocado than being smashed in toast; here it comes on it’s own as an ice cream. It is extra creamy, extremely delicious and the pastel green shade is just so perfectly pretty. This is reminiscent of the avocado milk shake that I loved when I was studying in Manila. I would guzzle this on exam week believing it would improve my memory. What did I know?
More Ice Cream Ideas ? Check out my recipe for another exotic Persian Love Ice Cream
What you need to make Avocado Ice Cream
- Avocados – choose ripe avocados, the flesh should be soft so it blends easily
- Condensed Milk – maybe substituted with coconut condensed milk for vegan dairy free option.
- Heavy Cream – the cream should be cold so that it whips to it’s full volume. Maybe substituted with coconut cream but won’t be as airy and fluffy.
- Lemon Juice – The citric acid in the lemon juice keeps the avocado from oxidising and turning brown. You can use lime juice if that’s what you have. I also use the Philippine lime if I have that on hand.
Easy does it…
For such an exotic flavoured ice cream, it’s actually quite easy to make and all the ingredients are easily accessible. Also, there’s no need for an ice cream maker, although a blender is quite handy to puree the avocado.
- Whisk the cream until stiff peaks form.
- In a food processor or blender, process avocado lemon juice and condensed milk together until smooth and homogenised.
- Fold the milk mixture into the whipped cream carefully in order not to deflate the cream.
- Place the mixture in a clean freezer safe container and freeze overnight for at least 6 hours.
Serving Ideas…
- Delicious as it is served in a cone.
- Sandwiched between cookies like shortbread
- This is spectacular as an ice cream cake.
Substitution..
This can be made vegan and deliciously so by substituting heavy cream with coconut cream and the condensed milk with condensed coconut milk. And accidentally gluten free. This is one of the desserts I make if I’m catering for someone who does not eat dairy.
Avocado Ice Cream
15
servings20
minutes0
minutesCreamy and Delicious Avocado Ice Cream
Ingredients
2 or 3 avocados (about 400g in total including the seed)
Juice of half a lemon or lime
1 can 395g condensed milk
500 ml double cream
Pistachio pieces for garnish
Directions
- Cut avocados in half and remove the seed. Use a spoon to scoop out the flesh of the avocado and place it in a blender or food processor. Add the lemon juice and blend to combine.
- Add condensed milk to the blender and process until smooth and homogenised.
- Whisk the cream until stiff peaks form and doubled in volume.
- Fold in the avocado mix into the whipped cream carefully so as not to deflate the whipped air in the cream too much.
- Transfer to a freezer safe container and freeze for at least 6 hours, preferably overnight.
- Garnish with chopped pistachios, optional.
Notes
- Keeps for 3 weeks in the freezer.
