Avocado Ice Cream

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Not Just For Guacamole

If you've been away from the Philippines for a long time, you might have just forgotten that Avocados are delicious as fruit drinks, milkshake and ice cream.  This may sound bizarre to the locals here in America since Avocados are known as guacamole (dipping sauce, salad item, sandwich add-ons).

As Filipinos, we know how good avocados taste as a fruit in itself.  Who remembers those delicious avocado shakes that are so creamy and satisfying.  How about the slices of fresh avocados added into a sweetened glass of milk prepared at home by our parents?  Don't you think it's time to reminisce and once again taste the goodness of avocados as a refreshing dessert?

Since summer is here, we want to make it special for you and your family by sharing a simple Avocado Ice Cream recipe with you that doesn't need an ice cream maker.  We hope you and your family would enjoy it as you reminisce our ethnicity and the richness of our culture.

Ingredients:
5 Avocados (about the length of a hand)
2 1/2 cups - whole milk
1 3/4 cups - heavy cream
3/4 cup - sugar
1 1/2 tbsp - lemon juice
1/2 cup condensed milk (to taste)
1 Blender
1 big bowl of water and ice cubes (Do this right before you blend ingredients)
1 big mixing bowl
Note:  Mixing bowl must be bigger than the bowl with ice and water so to be able to sit on top of it.
 

Directions:
1.  Place empty mixing bowl on top of the bowl of ice and water (This is necessary to keep the mixing bowl cool).
2.  Slice avocado length-wise right across the center.  Separate and dispose seeds.  Spoon the meat out and place into a blender.
3.  Add whole milk, sugar, lemon juice, and condensed milk into the blender.
4.  Blend and puree until creamy smooth.  Pour Avocado mixture into the mixing bowl.
5.  Add the heavy cream and whisk/mix well until smooth.  Taste puree and if needed, add more condensed milk to sweeten more.  (Note:  When puree becomes ice cream, sweetness becomes less.  So make sure the sweetness is just right for you.)
6.  Cover the bowl with cling wrap (or aluminum foil) and put in the freezer for 30 minutes.
7.  Take the mixture out of the freezer and check if the sides have started to solidify.  If so, whisk the mixture again to break down the solidified areas.  This process is necessary to make the ice cream maintain a smooth consistency.
8.  Repeat step 7 several times (checking every 30 minutes or so) for about 2 to 3 hours until Avocado mix has a solid ice cream texture.  Scoop your Avocado ice cream into a container and place in freezer (or you can serve immediately).

Enjoy!

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