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…
Avocado Ice Cream
- 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’.