This is a simple, must-try avocado ice cream recipe. Whether you have an ice cream machine or not, it doesn’t matter. All you need is a few simple ingredients and a freezer.
Spring has finally hit Melbourne although you wouldn’t know it. Cold, rainy and, in some parts of Victoria, snowy! But that hasn’t stopped the spring seasonal fruit from hitting the supermarket shelves. Berries have come down in price so you can make some cheap strawberry ice cream or even blueberry ice cream.
I also noticed avocados were a bargain so the decision was made to develop an avocado ice cream recipe. It’s the first time I’ve tried making it and I really enjoyed it for its creamy texture and subtle taste. The mint went well with avocado but you can easily leave this out.
Why making avocado ice cream is a very good idea
Let me start by saying that using avocado in ice cream works very well. It contains 73g of water per 100g which is low compared to many other fruits like apple (87g), peach (92g) and strawberries (92g). Why does this even matter? High water content in fruit is problematic when making ice cream as it results in an icier texture. Strawberry ice cream can be a real problem with iciness! The low water content in avocado, when paired with dairy, makes for deliciously creamy ice cream.
Added Bonus: Avocados are packed with nutritional goodness including:
- good fat!
So if you’re going to eat ice cream, you may as well add some nutritional benefits to it.
What you need to make this avocado ice cream recipe
Not a lot really. The best part is there’s no cooking involved.
You’ll need the following ingredients: milk, cream, sugar, avocados, salt, and mint. I added the mint for an extra flavour but you can leave it out if you want a pure avocado ice cream. Also, make sure to use a good quality salt, not cheap table salt.
How to make avocado ice cream
Assemble the required ingredients to make this avocado ice cream recipe.
Blend all the ingredients except the cream using an immersion blender or any other type of blender you have at your disposal. At this point, you can strain the liquid if you don’t like tiny bits of mint in your ice cream. I left mine in.
Add the cream and whisk until combined. That’s it. Now you refrigerate it for 3 hours. This ice cream base is delicious and you may be tempted to drink a sneaky glass before churning the rest. It’s like a creamy mint thick shake.
Once it’s cooled, churn in an ice cream machine then freeze for another couple of hours until hardened. If you don’t have an ice cream machine you can simply add your ice cream base to the freezer and after an hour, take it out and whisk it up until smooth. Then continue freezing.
Here is the final avocado ice cream. Yum!
Scoop into a bowl and top with chocolate sauce then garnish with mint. There you have it, the perfect frozen dessert.
Avocado Ice Cream Recipe
- 2 medium avocados
- 1 1/2 cups full cream milk
- 3/4 cup sugar
- 1 cup fresh mint
- 1 pinch salt
- 1 cup thickened cream
- Peel the avocadoes and remove the seeds.
- Add avocado, milk, sugar, mint, and salt and blend until nicely pureed.
- Add cream and whisk until combined.
- Strain mixture to get rid of any pieces that haven't been pureed.
- Refrigerate for 2-3 hours or overnight.
- If you have an ice cream maker churn as per manufacturers instructions.
- If you don't have an ice cream machine simply add the chilled mixture to the freezer. As it starts to harden, remove from the freezer and whisk until nice and smooth. Then continue freezing until hard.