Recipe courtesy of Irene Wong
Avocado Ice Cream
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 387
- Total Fat
- 33
- Saturated Fat
- 16
- Carbohydrates
- 20
- Dietary Fiber
- 4
- Sugar
- 15
- Protein
- 5
- Cholesterol
- 161
- Sodium
- 58
- Total: 45 min
- Prep: 40 min
- Inactive: 5 min
Ingredients
1 large avocado
2 tablespoons orange or lime juice
2 eggs, separated
1/4 cup sugar
1 cup heavy cream
Directions
- Peel and roughly chop the avocados. In a blender, combine the avocado, orange juice, and egg yolks, and blend to a fine puree.
- In a medium size bowl, beat the egg whites until stiff and whisk in the sugar, 1 teaspoon at a time.
- In a separate bowl whip the heavy cream until it forms peaks. Gently fold in the egg white mixture and the avocado puree into the whipped cream. Pour the mixture into a freezer tray, cover, and freeze for several hours.
- To serve, scoop out into a dish and garnish with whipped cream or fruit.