Avocado ice cream

Avocado ice cream

By
From
Have You Eaten
Serves
6-8
Photographer
Billy Law

My first taste of avocado in a dessert was during my trip to Vietnam in 2009. The avocado was blitzed with condensed milk and ice into a smoothie. It was thick and smooth, like a meal in a cup! This avocado ice cream is lovely and sweet but I’ve added a good splash of lime juice to give it a nice zing; the lime also prevents the lovely green avocado from oxidizing and turning brown.

Ingredients

Quantity Ingredient
250ml thickened cream
3 ripe avocados, halved and stones removed
250ml full-cream milk
170g caster sugar
1 tablespoon freshly squeezed lime juice
pinch salt

Method

  1. Whip the cream in a large bowl until soft peaks form, then set aside.
  2. Scrape the avocado flesh into a food processor, add the milk, sugar, lime juice and salt, and process to a smooth purée. Pour the mixture into the whipped cream. Using a spatula, gently fold the mixture into the cream until just combined. Cover and refrigerate for 4–6 hours, or overnight.
  3. Churn the mixture in an ice-cream maker according to the manufacturer’s directions. It will take 15–20 minutes for the ice cream to set. Serve immediately, or transfer to a container and store in the freezer for a firmer texture.
Tags:
Have
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Billy
Law
Table
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