The trick to using avocados for ice cream is to think of them as eggs. They’re even shaped the same. Coincidence? I think not.
If you’ve never made ice cream before, this is great place to start (no cooking is required). And if you’ve never made ice cream with avocado, well…
- 12 ounces avocado flesh, about 3 medium specimens-worth
- 1 tablespoon lemon juice, freshly squeezed
- 1 1/2 cups whole milk
- 1/2 cup sugar
- 1 cup heavy cream
- Halve the avocados, remove pits and use a large spoon to scoop out the flesh.
- Place avocado, lemon juice, milk and sugar in blender carafe and puree until smooth.*
- Reduce blender speed to low and slowly add the cream.
- Chill the mixture in an air-tight container until it reaches 40 degrees F or below, 4 to 6 hours.
- Process the mixture in an ice cream maker according to the manufacturer's directions. This mixture sets up very fast, so count on it only 5 to 10 minutes to process to soft-serve consistency.
- Serve immediately or harden in freezer for 3 to 4 hours for a firmer texture.
- *Yes, you can use a food processor in a pinch, but you'll have to scrape down the sides a lot and it will take longer. Just sayin'.