Easy Avocado Ice Cream, No Ice Cream Maker Needed

5 from 5 votes

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Easy Avocado Ice Cream

I’m so happy to be able to share this recipe for Avocado Ice Cream with you. Avocados are common fare on every Mexican table, either as a side dish or as an ingredient. In fact, many Mexican dishes would be incomplete without the beloved avocado. It is even said that, for us, avocados on our everyday table are like butter or olive oil for other cultures.

We always have avocados at home; it’s an important part of our Latin heritage. In order to have them ready to eat, growing up my mom made sure to buy them ahead of time and store them in the fridge until they were ready to eat.  Avocados are evergreen, so you can find them every season of the year. They’re always fresh and delicious in so many recipes, plus they contribute good fats and zero cholesterol.

Since I was a little girl at home, my brothers and I learned that the proper way to cut an avocado was to cut it from top to bottom (cutting around but not through the pit), and then twist the halves until they separate, afterward removing the pit and scooping the pulp out. Of course, we grew up thinking everyone knew about it.

Where Avocados come from?

Named the “Green Gold” of Mexico by the Mexican Agricultural Government, Mexico is the mayor avocado producer in the world. Producing large amounts of avocados each year. These avocados are going to Europe, Asia, Australia and the American continent. Where the United States is its biggest client, buying almost 76.8% of the total production last year (2017).

There are several States in Central Mexico producing all this amount of avocados, most of them located in the Central Part of Mexico. These states are Jalisco, Morelos, Nayarit, Edo. De Mexico & Guerrero. But the primary producer is the state of Michoacan.

So, there is a significant chance that the avocado you are buying to make your delicious guacamole or this sweet Avocado Ice Cream, was harvested in the State of Michoacan. I think the people from Michoacan were the ones that came out with the idea of making avocado ice cream. From Michoacan to the world!

Avocados Fruit of Vegetal?

Although we use avocados mostly for savory dishes, for which many people consider it a vegetable, it is a fruit. Avocado, in Spanish, is “Aguacate” and it comes from the Nahuatl “ahuacat.”  It’s also known as “Palta” in Sudamerica.

How to make Avocado Ice Cream

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Notes:

• To make your avocado Ice Cream, you will need an electric mixer, plastic wrap, a loaf pan, a medium-size glass bowl, and a large bowl.
• The heavy cream and large bowl have to be very cold.
• If you want to find out more about the avocado’s nutritional information, check out this link HERE.

DIRECTIONS:

• First, line a rectangular loaf pan with plastic wrap and set aside. Place the large bowl in the freezer for at least one hour before preparing the ice cream. Freezing the bowl helps create more volume when whipping the cream. (Please check the ingredients list below)
• Place the scooped out avocados in the medium size bowl, slightly mash with the back of a spoon. Add the condensed milk, lime juice, and lime zest, and stir. Mix these ingredients using the electric mixer on a low speed for about 2 minutes or until the mixture looks homogenous. Set aside.

• Now, wash your mixer beaters and thoroughly dry them with a kitchen towel. Remove large bowl from the freezer, and pour in the heavy cream. Slowly start whipping the cream to avoid any splatters, then increase the speed until the cream is fluffy and it has formed some peaks. Do not over beat it or you will have butter instead of whipping cream. This process takes about 4 minutes.
• Gradually add small amounts of the avocado mixture using a spatula, gently folding into the whipped cream. Keep adding the avocado mix until all the mix has been incorporated.
• Place this mixture into the already prepared loaf pan, smooth the surface, and cover with the plastic wrap. Freeze your Avocado Ice Cream Mixture for at least 4 hours. To serve, thaw the avocado ice cream for at least 5 minutes just to soften it and then scoop the ice cream into small serving bowls. Enjoy!

This recipe was originally published: JULY 11TH, 2016, UPDATED JULY 15TH, 2018

For this recipe, I used glass bowls, a handheld mixer, and an 8.5-Inch-by-4.5 IN metal baking pan.

Easy Avocado Ice Cream

I’m so happy to be able to share this recipe for Avocado Ice Cream with you. Avocados are common fare on every Mexican table, either as a side dish or as an ingredient. In fact, many Mexican dishes would be incomplete without the beloved avocado.

5 from 5 votes

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Course: Desserts

Cuisine: Mexican

Prep Time: 10 minutes

Freezing time: 4 hours

Servings: 10

Calories: 245kcal

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

• 2 Avocados From Mexico about 1 pound (before halved, seeded, and peeled)
• 1 cup condensed milk
• 1 lime’s juice and its zest
• 1 cup heavy cream

Instructions

• First, line a rectangular loaf pan with plastic wrap and set aside. Place a large glass bowl in the freezer for at least one hour before preparing the ice cream. Freezing the bowl helps create more volume when whipping the cream.
• Place the scooped out avocados in the medium size bowl, slightly mash with the back of a spoon. Add the condensed milk, lime juice, and lime zest, and stir.
• Mix these ingredients using the electric mixer on a low speed for about 2 minutes or until the mixture looks homogenous. Set aside.
• Now, wash your mixer beaters and thoroughly dry them with a kitchen towel. Remove large bowl from the freezer, and pour in the heavy cream. Slowly start whipping the cream to avoid any splatters, then increase the speed until the cream is fluffy and it has formed some peaks. Do not over beat it or you will have butter instead of whipping cream. This process takes about 4 minutes.
• Gradually add small amounts of the avocado mixture using a spatula, gently folding into the whipped cream. Keep adding the avocado mix until all the mix has been incorporated.
• Place this mixture into the already prepared loaf pan, smooth the surface, and cover with the plastic wrap. Freeze your avocado ice cream mixture for at least 4 hours. To serve, thaw the ice cream for at least 5 minutes just to soften it and then scoop the ice cream into small serving bowls. Enjoy!

Notes

• To make the avocado ice cream, you will need an electric mixer, plastic wrap, a loaf pan, a medium-size bowl, and a large bowl.
• The heavy cream and large bowl have to be very cold.
• If you want to find out more about the avocado’s nutritional information, check out this link HERE.

Tried this recipe?Mention @Mexicoinmykitchen or tag #Mexicoinmykitchen!

Nutrition

Serving: 0.25cup | Calories: 245kcal | Carbohydrates: 20g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 50mg | Potassium: 326mg | Fiber: 2g | Sugar: 16g | Vitamin A: 9.8% | Vitamin C: 6.6% | Calcium: 10.7% | Iron: 1.6%

Easy Avocado Ice Cream

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