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Avocado Ice Cream Recipe

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This recipe for Avocado Ice Cream, by , is from Lissette's Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lissette Jaquez

Category:
Category:

Ingredients:  
Ingredients:  
One 8-ounce avocado, halved, pitted and peeled
One 14-ounce can sweetened condensed milk
2 tablespoons lemon juice (from 1 lemon)
Pinch fine salt
2 cups cold heavy cream

Directions:
Directions:
Special equipment: a 9-by-5-by-3-inch metal loaf pan

Chill the loaf pan in the refrigerator for at least 30 minutes.

Puree the avocado, milk, lemon juice and salt in a blender until smooth, about 1 minute; transfer to a large bowl.

Whip the cream in another large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. With a rubber spatula, fold about 1 cup of the whipped cream into the avocado puree until combined. Fold the lightened mixture back into the whipped cream until well blended. Pour into the chilled loaf pan, and place in the freezer until firm, 4 hours or overnight.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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