Avocado Ice Cream

Recipe courtesy Alton Brown, 2005

Show: Good EatsEpisode: Curious Yet Tasty Avocado Experiment

Rated: 5 stars out of 5Rate itRead users' reviews (26)

RECIPE
COMMENTS & REVIEWS(26)

Prep Time:
15 min
Level:
Easy
Yield:
1 quart ice cream

Times:

Prep: 15 min
Inactive Prep: 8 hr 0 min
Cook: --
Total:: 8 hr 15 min

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Ingredients

12 ounces avocado meat, approximately 3 small to medium
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream

Directions

Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

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Comments & Reviews

recipe Avocado Ice Cream
Garth Highland, CA 11-28-2009
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Cold and Hot
Rated: 5 stars out of 5

I have made this recipe several ways with the extra sugar, with almond,and others things. The most interesting and by far... the strangest was adding Chili Peppers... just a little strange you may say! The ice cream is smooth and sweet then it hits the back of your throat and you get a slight chili burn. I entered it in a little chili cook and got the award for the "Coolest Killer Chili". I've never won a Ice Cream contest with it. Read more
recipe Avocado Ice Cream
Melissa Highland Park, NJ 09-21-2009
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It's good.....for avocado ice cream
Rated: 3 stars out of 5

This ice cream isn't too bad, considering its made from avocados. The texture is very smooth and creamy, but the sfter-taste... is somewhat reminiscent of ripe bananas. I did add extra sugar and some almond extract, as suggested by other reviewers. The almond extract really made it taste like pistachio ice cream. Although this was indeed an interesting experiment, and the results weren't half bad, I'm not sure I'll be making this again. Although I will say I'm glad I tried it.Read more
recipe Avocado Ice Cream
Evelyn Gardnerm, MA 04-30-2009
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Loved the texture!
Rated: 4 stars out of 5

But it tasted a bit like kiwi, for some unimaginable reason. :\ It was wonderfully smooth and creamy (and green). I'm not... sure if I want to give it another go to see if the kiwi thing was a fluke. I'm eying the avocado frosting next.Read more
recipe Avocado Ice Cream
Jamie Clayton, NM 03-04-2009
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Verry Curious!
Rated: 4 stars out of 5

I'm not sure that I like the ice cream that much, but I loved the texture. I've been craving it ever since I made my first... batch, so I decieded to change it a little to make it taste more like ice cream. I added a little more sugar, vanilla, and a tsp. pumkin pie spice. It tastes wonderfull! I'm excited to try everyone else's tweeks, too. I would definately recommend it.Read more
recipe Avocado Ice Cream
sarah odessa, TX 01-23-2009
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Yay for Alton!
Rated: 5 stars out of 5

This is an excellent recipe. I've had Avocado Bubble Tea before at Asian restaurants, and it comes close to this, in ice... cream form! I did some of my own alterations though, I used honey as commenters suggested instead of sugar, and instead of 1 cup heavy cream I used 1 cup coconut milk. Yum!!!Read more
recipe Avocado Ice Cream
Jonathan New York, NY 01-09-2009
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Reduced the fat in recipe and it still came out fabulously!
Rated: 5 stars out of 5

I substituted 2% milk for the whole milk and used half & half in place of the heavy cream. I also increased the sugar but... 1/4 cup and added a cap full of almond extract for enhanced flavor. The mixture was tasty as itself and still thick after blending. It set up in the ice cream maker within 10 minutes and was perfect as soft serve. When left to set up more in the freezer, it still was hard as a rock. The only way to have it softer in consistency a side from letting it sit out for a while before serving, is to incorporate more air into the ice cream mixture before pouring it into the machine. Next time I think I will try whipping the mixture after allowing it to chill in the refrigerator to incorporate more air. As for that "rotten banana after taste", that is the intense avocado flavor and avocado lovers like me don't mind it. Now there's one thing that is not mentioned in this recipe... Use RIPE CALIFORNIA AVOCADOS or the nubby dark avocados (such as Hass) and NOT FLORIDA AVOCADOS!!!! The large pale Florida avocados do not have much flavor and contain more water than fat! Read more