When living in Brazil, avocado was eaten as fruit, meaning that it was always made into cream or smoothie with sugar. So when I first was introduced to guacamole, I literally was disgusted…it was my first time tasting “salty” avocado…no need to say that I now love guacamole…
Anyway, I saw a post from Ray at Wok with Ray a while ago were he made avocado ice cream, and I just thought…”Wow, how come I never came across avocado ice cream in Brazil? It should only be natural considering that we only eat with sugar”
You should see my husband when I told him that I was planning to make avocado ice cream…he had the same reaction I had when I initially heard of guacamole…so here I am with my version of a very simple recipe for avocado ice cream…the ice cream is very rich, creamy and so good…I really hope you get to try this recipe.
3 medium size avocados
½ cup condensed milk
16 oz heavy cream, approximately 470 ml
1 cup whole milk
¼ cup sugar
1 to 2 teaspoons vanilla extract
2 tablespoons fresh squeezed lemon juice
Make sure that place your ice cream maker bucket insert into the freezer for at least 24 hours before you start making this recipe.
Cut the avocados in half and remove the pits. Scoop the avocado flesh into the blender and add all the other ingredients.
Blend until smooth, taste for sweetness, add more sugar if necessary.
Transfer the avocado cream into a container and refrigerate for 2 to 3 hours.
Pour the avocado mixture in the ice cream maker by following the manufacture’s instructions.
Churn until the mixture looks like soft serve, about 12 to 15 minutes.
Garnish with mint leave or anything you like, serve immediately or place in the freezer for several hours until hard enough to scoop.
Did you know that avocado has high fat content? Although avocado contains a lot of fat, the main fat in avocado is oleic acid, which is a monounsaturated fatty acid, the same found in olive oil. Therefore avocado share many benefits of olive oil.