All hail the Avocado Ice Cream!
I don’t know what I’ll think of next, but I like this avocado kick I’m on. If you missed it, the avocado cookies taste nothing like the tropical fruit, but have half the fat, and taste super, duper moist.
Avocado Ice Cream tastes tropical. Reminds me of coconuts and mangoes.
I’m pretty darn sure too, that if you weren’t lucky enough to acquire an ice cream maker at some point in your life, you could place the mix in a air-tight bowl, freeze it, and it would still come out delicious.
Get yourself 3 avocados, a lemon, one cup of heavy cream, and 3 cups whole milk.
Shoot. And sugar. Forgot the sugar in the picture.
And vanilla. Dang it!!
How did I get so lucky to get all three perfectly ripe?
Usually I think they’re going to be perfectly ripe, and I’ll open them only to discover them full of brown spots.
It’s going to be a good day.
Scoop out those innards, we’re going to blend the heck out of them.
Blend up your avocados, lemon juice, heavy cream, and 1 1/2 cups sugar, and 1 teaspoon vanilla.
Looks like the goop they’d dump on you on that show “Double Dare.”
Stir in 3 cups of whole milk.
Pour the mixture into your ice cream maker, which of course you forgot to put the inner container into the freezer the night before, so, you need to refrigerate this mixture until the inner container is frozen and – sigh.
You get it.
But it’s a good idea to refrigerate any ice cream mixture anyways, gives it a good head start.
Turn the ice cream maker on and in 30 minutes, you’re done!!
I did notice that the mixture was still pretty soft. I placed it in the freezer for another hour or two.
Serve up your tropical concoction!
It gets really firm in the freezer, so you’ll need to soften it a good 20 minutes prior to serving.
Peace, Love, and Avocados y’all!
Avocado Ice Cream
Yield: 1 1/2 quarts
Prep Time: 20 minutes
Cook Time: 90 minutes freezing time
Total Time: 60 minutes
1 cup heavy cream
3 cups whole milk
1 1/2 cups sugar
1 tsp. vanilla
Scoop out the innards of three avocados. In a blender, combine avocado, lemon juice from one lemon, 1 cup heavy cream, sugar and vanilla. Blend well. Pour the mixture into a bowl and add whole milk. Stir until mixture is thoroughly combined. Pour the mixture into an ice cream maker, and let the maker do its magic for 30 minutes. Mixture will be soft. Place the ice cream into a freezer safe container; place a layer of saran wrap over the ice cream to avoid frost bite. Freeze an additional hour or until ready to serve.