Avocado Ice cream? Really!!! No matter how oxymoronic it may sound, once you make it, you will not regret it. If you are in a mood for some adventure, try this refreshingly indulgent, guilt-free avocado ice cream. Even my fussy-eater toddler (who normally hates avocados) blissfully devours them without complaining.

The avocado ice cream is fun and nutritious at the same time. Avocado is a rather unique fruit. While most fruit consists primarily of carbohydrates, it is loaded with healthy fats. No wonder these days, it has become an incredibly popular food among health-conscious individuals. It has more potassium than bananas, it is loaded with heart-healthy mono-saturated fatty acids and a great source of fiber. Imagine if all this comes in an ice cream, sweet deal! isn't it?

The key to making a good avocado ice cream is to choose the correct variety of avocados. It works best with ripe 'Hass' avocados mainly because they are creamier and the flavor is much more intense. This is a basic recipe but it is one of those recipes where you can let your creativity run really wild. Let's say you want chocolatey ice cream, just add 2 tablespoons of cacao powder. If you like it minty, add a few mint leaves; for a nutty flavor add nuts just before freezing! The best part is, it can be easily prepared without an ice cream maker. Add your favorite toppings and enjoy!

Cuisine: American
Category: Dessert
Preparation time: 20 mins
Freezing time: 6-8 hours
Serves: 3
  • 1 large pitted avocado
  • 1 cup whole milk
  • 3/4 heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp lime juice
  • a pinch of salt
  • roasted pistachios for garnishing
  1. In a blender, blend the avocado, whole milk, sugar, salt, and lime juice so that there are no lumps. Pour in a large bowl.
  2. Using an electric beater beat the heavy cream until soft peaks are formed.
  3. Gradually blend the heavy cream into the avocado mixture using the fold and mix method.
  4. Pour in a cold glass airtight container and put it in the refrigerator.
  5. After an hour, open the container and stir thoroughly, folding, and mixing. Close the lid and put it back in the refrigerator.
  6. Freeze for 6-8 hours or overnight.
  7. Let the ice cream soften for about 15 minutes at room temperature before serving. Scoop ice cream and top with roasted, crushed pistachios or any topping of your choice.
Chef's notes:
  • For a creamier texture, you can use condensed milk instead of whole milk in that case there is no need to add sugar.
  • You can add bananas and honey instead of sugar.
  • For the vegan version, you can use full-fat coconut milk and full-fat coconut cream instead.
  • Avocado has a neutral flavor, if you do not prefer that, you can add 1/2 tsp of vanilla extract.


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