This ice cream is packed with bright avocado flavor. It's also incredibly easy to make — no churning required. Top it with some flaky sea salt for a sweet and salty bite.
Recipe courtesy of Food Network Kitchen
Avocado Ice Cream
Total:
4 hr 35 min
Active:
15 min
Yield:
12 servings (1/2 cup each)
Level:
Easy
Total:
4 hr 35 min
Active:
15 min
Yield:
12 servings (1/2 cup each)
Level:
Easy

Ingredients

Directions

Special equipment: a 9-by-5-by-3-inch metal loaf pan

Chill the loaf pan in the refrigerator for at least 30 minutes.

Puree the avocado, milk, lemon juice and salt in a blender until smooth, about 1 minute; transfer to a large bowl.

Whip the cream in another large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. With a rubber spatula, fold about 1 cup of the whipped cream into the avocado puree until combined. Fold the lightened mixture back into the whipped cream until well blended. Pour into the chilled loaf pan, and place in the freezer until firm, 4 hours or overnight.

IDEAS YOU'LL LOVE

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Limoncello and Ice Cream with Biscotti

Recipe courtesy of Ina Garten

Vanilla Ice Cream

Recipe courtesy of Ina Garten

Avocado Toast Three Ways

Recipe courtesy of Bobby Flay

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Grilled Salmon and Pineapple with Avocado Dressing

Recipe courtesy of Giada De Laurentiis

Avocado Deviled Eggs

Recipe courtesy of Katie Lee

Tea Cakes with Earl Grey Icing

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking