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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By sidpad
on June 11, 2013
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I used lime juice and swapped some sugar with Organic Agave nectar. Divine ice-cream
By cath1025_10670581
Fredericksburg, VA
on June 05, 2013
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Meh - I was skeptical but figured w some many good reviews and 2 avocados that needed using up what did I have to lose? I could take this or leave it. We'll eat what was made but probably won't make it again. But I am sure this tastes exactly like avocado ice cream is supposed to taste - perhaps I just don't care for avocado ice cream.
On the plus side the texture is perfection and it's the fastest ice cream ever b/c it doesn't require cooking and then cooling before churning.
I split the base and made 1/2 following the recipe and added green tea powder to the other. The green tea addition helped but in the future I'll just brew green tea in milk and make either an egg or cornstarch base.
By Dani Mauer
Ft Myers, FL
on February 24, 2013
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I followed the recipe exactly and it turned out wonderful. It was very simple to make. The ice cream was delicious and I'm not even an avocado lover. It also had a lovely color. Avocados are very beneficial to health, so I didn't feel so guilty eating it!
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