Avocado Ice Cream

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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.

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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.

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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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I used this as a pudding and substituted date paste for the sugar and increased the lemon juice. Was wonderful for a low glycemic dessert with the benefit of the nutrition of the avocado! I had tried raw avocado puddings before but didn't care for them..but this was just sweet enough to be a treat.

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I never thought of making ice cream with avocados, but when I had a surpluss of them, I decided I was open to the thought. I am so glad I did. This ice cream is great. It tastes like what a banana smells, which is not bad. It is very unique. I used slightly more sugar than the recipe which is not necessary and I used lime juice instead of lemon. It was great! Will definately make again!!

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So good! I tried this recipe during Avocado season when I had too many of them and it was delicious. It was rich and creamy and ever so tasty!

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I LOVE avocados, and was really excited when I saw the episode for this. I also have made Alton's vanilla ice cream with incredible success.
This recipe was a huge disappointment for two reasons:
1. It came out rock hard. After watching the ice cream episode, I wondered why the sugar level was so low in this recipe. However, I chose not to question it and went ahead with the 1/2 cup. REALLY bad idea; the ice cream is un-scoopable and needs to be mushed before eaten.
2. Whilst still on the sugar topic....I found this to be very under-sweetened. Yes, too much sugar would overpower the delicate avocado flavor. However, the ice cream ended just tasting like really cold avocados. Not quite the tasty dessert I was hoping for.
If I were to make an avocado ice cream again, it will not be this recipe unless modified in some way.

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I made this but added 1/4 cup cocoa powder and 2 tbsp honey. I also used another reviewer's tip of So Delicious Coconut Milk and Creamer since we can't have dairy. I let it chill overnight as I read somewhere that the avocado flavour dissipates over time. I don't think it made much of a difference in the taste, which ws amazing. Hands down the best tasting and creamiest non-dairy ice cream I've had. My 6 yr old loved it and asked for a 2nd bowl.

I will definitely be using this recipe again and experimenting with flavors!

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I used So-Delicious Cream in place of the whipping cream and So-Delicious Coconut milk in place of the milk and it turned out great!

Tina

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I've never had avocados before, afraid as a child I guess of the green eyed monster, but with Alton Brown being my cooking hero I figured I would give it a try. The texture was nice and creamy and my family all gave the benefit of the doubt, husband and teen son, we were all very brave. We took a bite and dispensed the rest down the disposal. If you like Avocado this would probably be a great ice cream. For myself, it reminded me of frozen cole slaw-not my kind of good eats.