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 atheral
on December 20, 2011
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This is absolutely absurd...Avocado ice cream has no reason to be delicious..but it is I now have a new favorite flavor.
By Chusoccer
RC, CA
on December 04, 2011
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I remember having avocado popsicles in my childhood in Chihuahua (Sta. Isabel Mexico... this recipe brought back those memories.
After churning the ice cream for 10 minutes I poured it into popsicle molds and the hard consistency (that some of us complained for scooping was perfect and delicious.
By awall66
Guam
on July 01, 2011
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This was the easiest ice cream ever. I used our local avocados from Guam, they have a less avocadoish taste and more buttery flavor. I did not let it sit in the fridge for the 4+ hours recommended but instead placed it directly into my ice cream maker for 30 minutes. It is delicious, creamy and a lovely pale yellow. I highly recommend this! High five Alton!
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