Avocado Ice Cream

This week I am sharing with you a recipe for avocado ice cream. This ice cream is really creamy, rich and amazingly smooth. There is a touch of vanilla and lemon juice, just like how we used to make avocado smoothie in Brazil.

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.

I hope you enjoy this simple recipe for avocado ice cream, please check for Mango Frozen Yogurt recipe or Cherry Ice Cream recipe.

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.

Thank you for stopping by Color Your Recipes…have a colorful week!

Yeast-Raised Waffle

These light and crispy waffles are made with yeast. It is true that the recipe requires extra steps but it is so worth the effort, I hope you get to try it!


Have you ever made waffle using yeast? If not, you must give this a try…the texture of these waffles are very different from the ones that use baking powder. They are somehow lighter and crispy. It is hard to describe, once you try it you will know what I am trying to say…

You can server these waffles like the other ones, I choose to drizzle with condensed milk instead of syrup and garnish with fresh raspberries, but fell free to color it the way you like.

This recipe was inspired by a recipe from the food section at the LA Times.


  • 1 teaspoon active dry yeast
  • 1 cup milk
  • ¼ cup butter, melted
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 cup all-purpose flour
  • 1 egg, slightly beaten
  • ⅛ teaspoon baking soda
  • ½ teaspoon vanilla extract
  • Condensed milk
  • Fresh raspberries or any other fruit of your preference


Place ¼ cup warm water in a medium mixing bowl and the sprinkle the yeast on it. Let stand until foamy, about 5 minutes.

When the yeast is all dissolved and foamy, stir in the all the remaining ingredients except for the baking soda. Mix until smooth and no visible flour crumps. Cover the bowl and refrigerate overnight.

Before cooking the waffles, mix in the baking soda. The batter will deflate and will be thin.

Cook the waffles according to the manufacturer’s instructions of your waffle maker. I used my Cusinart Classic waffle Maker.

Serve waffles with fresh berries and drizzled with condensed milk.

If you enjoy this recipe using a waffle maker, you might want to try the Brazilian inspired recipe, Waffle Cheese Bread.

Thank you for stopping by Color Your Recipes…have a colorful week!

Simple Flan

I know, I know there are hundreds of recipes for flan and here I am sharing another one…but trust me, this recipe is very simple and only requires a few ingredients. Moreover, I can assure you that whoever tries this flan will fall in love with it. It is not overwhelmingly sweet and the texture is silky and creamy. There are no words to describe it! It is true that it is loaded of calories, but we need to indulge ourselves once in a while right?

You can bake the flan in small size ramekins or when going to a potluck, I like to bake the flan in a pyrex form. Everytime that I am going to a potluck party and do not know what to bring…or do not feel like cooking/baking…flan is the solution. It is simple,easy and enjoyed by all…Okay, enough of bragging about this flan, let’s go to the ingredients and method.


½ cup sugar
Enough water to dissolve the sugar, approximately ¼ cup

1 can of condensed milk (NOT evaporated milk)
3 cans of skim milk (measured by the condensed milk can)
5 eggs
1 teaspoon vanilla extract



In a small pan place the water and the sugar, mix until the sugar is dissolved. Boil the sugar mix until the water is totally evaporated and the sugar is thick and brown. Do not mix while it is cooking otherwise the sugar will crystallize. Carefully pour the caramelized sugar into the ramekins and gently rotate the ramekin so the caramel is evenly spread. Let the sugar cool down and set the ramekins aside.


In a blender add all the ingredients listed under “flan”, make sure that it is well mixed. Pour into the ramekins where the brown sugar is already hard. The flan mixture will be liquidy at this stage. Bake the flan in water-bath (banho-maria in Portuguese) for approximately 1 to 1 ½ at 275F. The top will be slightly golden and when gently shaken, the flan in ramekins will feel settled.

Let it cool completely and refrigerate for at least 2 hours or overnight.

Before serving, place a plate larger on top of the ramekin and in one movement, flip the ramekin carefully on a plate. Tap on the ramekin a couple of time and the flan will slide on the plate together with the caramel sauce

Garnish as  desired and serve.

If you enjoy this simple flan recipe you might want to check on a richer version of flan recipe.

Did you know that flan recipes are found as far back as ancient Rome and is was originally a savory dish? The word “flan” is derived from the Latin “flado”, which means flat cake.

Thank you for stopping by Simple Recipes and have a great week!

Flan (Pudim de Leite)

Flan…who does not like flan? This is a very popular dessert in Brazil, there are hundreds and hundreds of version for flan, but you will not find anything so yummie like this one. It is true that this particular recipe may contain a little more calorie due to the condensed milk instead of only milk, but you will not regret…it is worth the calories. This is very rich and tasty, therefore a small portion is very satisfying.


1 can condensed milk
3 can milk (measured by the condensed milk can)
5 eggs
1 teaspoon vanilla extract
4oz cream cheese

½ cup sugar
¼ cup water


In a small pan place the water and the sugar, let it boil until the water is totally evaporated and the sugar is thick and brown.

Carefully pour the caramelized sugar into a pyrex, spread it and let is cool.

In a blender add all the other ingredients, make sure that is well mixed.

Pour into the pyrex where the brown sugar is hard, the mixture is liquid.

Bake it in a pan with water (banho-maria) for approximately 2 hours at 275F. Do not worry, it will be firm after the cooking. Let it cool completely and refrigerated for approximately 2 hour or more. To serve place a large plate on top of the pyrex and quickly flip, so the flan will be on the plate, carefully with the caramel sauce.

Thank you for stopping by Simple Recipes and have a great week!