Avocado Ice Cream – Tasty Tuesday

Wait!  Don’t click away.  This is actually not just sort of unique but actually really good.  I promise.  Yes, I’m talking  about avocado ice cream.  It’s super simple to make, and it tastes amazing.  It isn’t overly sweet and has a great creamy texture, and it’s really fun.  How do I know?  Mister Man, who has literally gagged until he’s thrown up when avocado got too near him, loves it.  As in he asks me for it daily now.

Where did I come up with the idea?  I actually had avocado ice cream the first time at a funky little ice cream parlor in Niles, which was on my way home from work a looooooooong time ago.  They always had unique flavors in addition to the  standard favorites, and of course they offer sample tastes.  I had to try avocado when they had it and oh my word was it good.

Trust me.

So with Cinco de Mayo around the corner, of course I made more.  Wouldn’t you?

Dish of homemade avocado ice cream

Avocado Ice Cream

Ingredients:
3 avocados (you want 12 ounces of the avocado flesh, give or take)
1/2 c sugar
1 1/2 c milk (the real stuff, no 2% or skim)
1 c heavy cream
2 t lime juice

Directions:
Freeze your ice cream maker container, as directed by your manual in advance.  For me, I stick it in the freezer the day before I’m making ice cream, and that’s perfect.  Don’t start this without a bucket ready to set your ice cream up!

Cut open your avocados and scoop out the insides, discarding the pits.  Place the avocado flesh into a blender or food processor.  Add the milk, sugar, and lime juice – but not the cream! – and puree until it’s a smooth consistency, which will take less than a minute in most blenders.

Add the cream to the mixture and hand stir the mixture.  Do not blend the cream.  Once the cream is fully incorporated into the ice cream base, you’re set.  Place this into the fridge until it is nice and cold, which will take several hours.

Once it’s fully chilled, place it in your ice cream maker and begin processing it.  You’ll see that it sets up pretty quickly.  You don’t want to overprocess it or it will change the consistency, and not in a good way.  This shouldn’t take more than 5 to 10 minutes.

Transfer the semi-frozen ice cream into a sealable container and place it in the freezer for a few hours to fully harden.  If you aren’t serving it within a few hours of making it, you may want to let it sit on the counter for fifteen minute or so (depending on how how it is outside!) to soften up just a touch before serving.

Trust me.  It’s good.  So what did you make this week?   Or better yet, what are you making for Cinco de Mayo?  Link them up below!



Avocado Ice Cream

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 6 hours

Avocado Ice Cream

Ingredients

  • 3 avocados (you want 12 ounces of the avocado flesh, give or take)
  • 1/2 c sugar
  • 1 1/2 c milk (the real stuff, no 2% or skim)
  • 1 c heavy cream
  • 2 t lime juice

Instructions

  1. Freeze your ice cream maker container, as directed by your manual in advance. For me, I stick it in the freezer the day before I'm making ice cream, and that's perfect. Don't start this without a bucket ready to set your ice cream up!
  2. Cut open your avocados and scoop out the insides, discarding the pits. Place the avocado flesh into a blender or food processor. Add the milk, sugar, and lime juice - but not the cream! - and puree until it's a smooth consistency, which will take less than a minute in most blenders.
  3. Add the cream to the mixture and hand stir the mixture. Do not blend the cream. Once the cream is fully incorporated into the ice cream base, you're set. Place this into the fridge until it is nice and cold, which will take several hours.
  4. Once it's fully chilled, place it in your ice cream maker and begin processing it. You'll see that it sets up pretty quickly. You don't want to overprocess it or it will change the consistency, and not in a good way. This shouldn't take more than 5 to 10 minutes.
  5. Transfer the semi-frozen ice cream into a sealable container and place it in the freezer for a few hours to fully harden. If you aren't serving it within a few hours of making it, you may want to let it sit on the counter for fifteen minute or so (depending on how how it is outside!) to soften up just a touch before serving.
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Comments

  1. I need an ice cream maker, because I NEED to make this! :)

    • You really do. And they aren’t that expensive actually. I think mine retails for around $40, so you know you can get it cheaper, right? So good, wasn’t it?

  2. Pinning this! We have an ice cream maker that we have been looking for new recipes to try out!

    Thanks by the way for making me do math!

    • It was really really good. Definitely test this one out. I made some mango fro yo this weekend that I need to post about, too. Another totally yummy one – and a little more mainstream! Thanks for the pin. And math is good?

  3. I had never thought about avocados as ice cream but I have a few ripe ones ready for the tasting.

    • I know. There are so many foods that work as ice cream that you wouldn’t think to use. Red wine is another surprisingly good ice cream. Go for it and let me know what you think!

Trackbacks

  1. [...] you heard about the avocado ice cream I made, right?  And how awesome it was?  That wasn’t all I cooked up with avocados.  I [...]

  2. [...] love making ice cream – witness my avocado ice cream from a few weeks ago or the peach coconut milk “ice cream” from awhile ago – and [...]

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