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.
2Avocados From Mexicoabout 1 pound (before halved, seeded, and peeled)
1lime’s juice and its zest
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!
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.