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Puréed avocados, full-fat milk and cream (or coconut milk), sweetened condensed milk, and a splash of lemon juice to maintain the fruit's distinctive colour make up avocado ice cream, a frozen treat. Avocado ice cream can be served plain or with a variety of toppings, such as nuts, cookie dough or fudgy brownie pieces, bittersweet or dark chocolate chips, and a drizzle of maple syrup.
Avocado ice cream, especially when it is vegan and dairy-free, is occasionally referred to as "nice cream," a modern phrase for frozen fruit purées such as banana ice cream and the like that are considered healthy and are renowned for their luscious texture, healthy fat content, and high content of omega-3 fatty acids.
Making avocado ice cream does not require the use of an ice cream maker. The ingredients for no-churn ice cream should be blended in a high-speed blender or food processor before being transferred to a chilled loaf pan or an airtight freezer-safe container. To avoid the formation of ice crystals, place a sheet of plastic wrap directly over the surface and freeze until solid.
Here’s how to make your ice cream at home.
Ingredients:
• 1 cup heavy cream
• 1 1/2 cups whole milk
• 1/2 cup sugar
• 3 small to medium avocados, flesh scooped
• 1 tablespoon freshly squeezed lemon juice
Method:
• Avocados must be peeled and pitted.
• Blend the milk, sugar, lemon juice, and avocados in a blender until smooth.
• After transferring the mixture to a medium mixing bowl and whisking to incorporate, add the heavy cream.
• Place the mixture in the refrigerator and refrigerate for 4 to 6 hours, or until it reaches 40 degrees F or lower.
• Follow the manufacturer's instructions for processing the mixture in an ice cream machine.
• However, this combination sets up quite quickly, so plan on processing it in only 5 to 10 minutes.
• Serve ice cream right away if it's soft. For a harder texture, if required, place in the freezer for three to four hours.
