Monday, April 30, 2012
Easy Avocado Ice Cream
I originally saw the recipe at Art of Dessert and was completely taken by the colour of the final product. It was such a beautiful green that I simply had to make it. Unfortunately, when I made this ice cream the colour was paler than I was expecting, but the flavours were delicious.
Avocado Ice Cream [source]
-2 rice avocados (1+1/2 cup)
-1 tsp lemon juice
-14 oz. can of sweetened condensed milk (1+1/2 300ml cans)
-1/2 cup milk
-1 cup cream
-2 tbs sugar
Puree the avocado, lemon juice, and milk in a blender or food processor. Then stir in the sweetened condensed milk. Whip the cream and sugar until it reaches the soft peak stage. Then combine the avocado mixture and whipped cream. Pour into your ice cream maker and let it run for 30 minutes (be sure to chill your ice cream container over night), and then transfer the ice cream into a container. Pop into the freezer for about three hours and then serve.
The ice cream machine is not mandatory and this recipe can definitely be made without one. Simply put the ice cream mixture into the freezer once you have completed making it, and then stir it every thirty minutes or so.