I’d been wanting to make this for so long, and one glorious day, avocados were on sale.
And with Texas summer, ice cream couldn’t be denied. So I finally tried it out. There are a couple variations out there, so it took me a while to decide how to go for it. In the end, something close to plain avocado won out. I figured, it’d be the best way to help me experiment more, since that way, I’d end up leaving an open door for more ice cream. There should definitely be more ice cream this summer. I need to make that ice cream maker sing!
The ingredients were pretty basic:
3 large Avocados
1.5 cup Milk
.5 cup Sugar
1 cup Cream
1-2 Juiced Limes
Since I don’t have a blender or food processor, I relied on a potato masher to “purée” the avocados. Despite a few small chunks, I was happy with the results.
I was a little nervous about mixing the lime and the dairy, but incorporating the lime in thoroughly before adding the milk avoided any issues. A pretty heavy duty whisk will help with the mixing, if you get tired of using the potato masher. Stir it all up, chill according to your ice cream maker’s instructions (about 4 hours), then mix!
This one’s pretty basic, in that you can swap things our pretty easily from this recipe and make something very different. I’ve got a couple more ideas this summer that’ll be even more interesting.
Avocado Ice Cream:
1. Mush avocados in a big enough bowl to hold all the ingredients.
2. Squeeze 2lbs lime juice into the avocados.
3. Mix thoroughly!
4. Add milk, sugar and cream.
5. Mix even more!
6. Chill for 4 hours
7. Make with your ice cream maker.