Avocado ice cream!! This recipe is absolutely delicious, but I have a feeling it may be a bit divisive. On the one hand, putting a vegetable in your ice cream does sound a bit weird (though I’ve made pumpkin ice cream before, and that was amazing, so I stand by the fact that it can work). On the other hand, avocados are delicious, so… there’s that. But whatever your first reaction to this avocado ice cream, I’m sure that you’ll love it as much as I do, so I implore you to give it a try yourself before deciding one way or the other!
I’ve shared a couple of no churn ice cream recipes before – pumpkin pie ice cream, and banoffee ice cream. I use the same basic ice cream mixture every time, and it’s really straightforward – just double cream and condensed milk, whipped up until it’s nice and fluffy. You can then add your choice of flavourings or add-ins, and stick it in the freezer. No need for an ice cream maker, and no need to take it out to stir every half hour – literally just put it in the freezer, and leave it there until it’s frozen.
Without wanting to sound too overenthusiastic, these no churn ice creams are flipping amazing. To me, they are genuinely so much better than shop-bought ice cream – they taste really high-end. You don’t even really need to add lots of additional flavourings (just a dash of vanilla extract would be enough to make an amazing homemade ice cream), but the extra avocados I added to this avocado ice cream added even more richness and creaminess to an already rich and creamy homemade ice cream. They also add a hint of that lovely avocado flavour, and turn it a beautiful pastel green.
So what do you reckon – are you convinced by the idea of avocado ice cream? Or is it one step too far in the current avocado trend?
This avocado ice cream couldn't be easier to make - no need for an ice cream maker, and no need to stir it as it freezes! The flavour is unbelievable - so rich and creamy!
- 600 ml (~ 2 1/3 cups) double / heavy cream
- 400 g (~ 1 cup) sweetened condensed milk
- 3 small ripe avocados (or 2 large ripe avocados)
- 1 tsp vanilla extract
Add the double cream and half of the condensed milk to a large bowl, and whisk for several minutes until thick and frothy - you should be able to write your name with the mixture that drips from the whisk before it sinks in.
Add the rest of the condensed milk and all of the avocado flesh to a blender, and blitz thoroughly until smooth.
Add the blended avocado and vanilla extract to the whipped cream, and fold together gently until completely combined. Transfer the mixture to a loaf tin or other suitably sized container, and add a lid or cover tightly with foil.
Place in the freezer overnight, or until completely frozen.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/8 of the recipe (a couple of scoops).