Avocado Ice Cream
User Reviews
3.9
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Prep Time
10 mins
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Freezing
6 hrs
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Total Time
6 hrs 10 mins
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Servings
8 Servings
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Calories
445 kcal
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Course
Dessert
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Cuisine
International
Avocado Ice Cream
Description
This recipe starts by scooping flesh from ripe avocados and mixing it with fresh lemon juice to prevent browning. It is then blended thoroughly with sweetened condensed milk to a silky smooth base. Separately, heavy cream is whipped slowly to soft peaks, then increased to medium speed until stiff peaks form, creating an airy foam.
The whipped cream is gently folded into the avocado mixture in thirds to preserve its light texture while fully incorporating the ingredients. The combined ice cream base is transferred into a loaf tin and tightly covered to avoid ice crystals during freezing. It is frozen for at least six hours or overnight until firm.
Serving this avocado ice cream straight from the freezer provides a refreshing treat with a velvety texture and mild avocado flavor. The lemon juice balances the richness by adding a hint of brightness. The folding technique is important to keep the texture light yet creamy.
Ingredients
- 2 avocado large
- 1 teaspoon lemon juice freshly-squeezed
- 1 can sweetened condensed milk 14 ounces
- 2 cups heavy cream
Instructions
- Cut avocados in half and remove pits. Using a spoon, scoop out the flesh and drizzle with lemon juice.
- In a food processor or blender, combine avocado and condensed milk. Blend until smooth and no avocado chunks. Transfer the mixture to a large bowl.
- In another bowl, add heavy cream. Using a hand mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
- Add ⅓ of the whipped cream to the avocado bowl and gently fold in until there are no visible white streaks, making sure not to deflate the whipped cream. Repeat with another ⅓ of whipped cream and then the remaining ⅓ of the whipped cream.
- Transfer the mixture into a loaf tin. Cover with plastic wrap, pressing down film onto the surface of the mixture.
- Freeze for at least 6 hours or overnight until firm. Serve frozen.
Notes
- Drizzle lemon juice over avocados immediately to prevent browning.
- Start whipping the cream at low speed to form smaller bubbles for a stable foam.
- Gradually fold whipped cream into the avocado mixture in thirds to keep the mixture airy and smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 98mg | 33% |
| Sodium | 89mg | 4% |
| Potassium | 472mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 1100IU | 22% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 190mg | 19% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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