| Level: | Easy |
| Total: | 8 hr 15 min |
| Prep: | 15 min |
| Inactive: | 8 hr |
| Yield: | 1 quart ice cream |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 188 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 13 g |
| Protein | 9 g |
| Cholesterol | 58 mg |
| Sodium | 52 mg |
Reviews
Wonderful flavor. I shared this with some local radio hosts on the air, and they LOVED it.
Really lovely! We especially enjoyed it with toppings like diced mangos, chopped pistachios and hot fudge.
I love sprinkling a little cinnamon on top of this ice cream.
I used lime juice and swapped some sugar with Organic Agave nectar. Divine ice-cream
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.
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!
I could live on this ice cream it is sooo good!!!! It is not that sweet so you could make a raspberry sauce to put on top. This would be festive for the holidays and I think it would pair well with the ice cream because it pairs well with avocado cheesecake (which I am also in love with. I am from California so I know avocados. You MUST use ones that are at their peak which means soft but should not be brown on the edges or stringy. Usually Costco sells good avocados. I used three medium large avocados. Other than the size of avocados I followed all the ingredients in the recipe. I put the blender in the freezer for about 15 minutes after making the mixture (to cool it then I poured the mixture in the ice cream maker. It took approx 25 minutes to freeze. Then I put it in a Tupperware and into the freezer for about two hours. At this point it was soft serve consistency and perfect.
This is absolutely absurd…Avocado ice cream has no reason to be delicious..but it is I now have a new favorite flavor.
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.
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.
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!