Homemade avocado ice cream

Votes: 10

Time: 10 minutes plus setting time
Complexity: easily
Servings: 12

This ice cream draws its color from the avocado, but that's a fitting combination. When you need to freeze fruit, why not make it into ice cream? Try combining milk and avocado, and you'll have frozen fruit ready for later. Don't forget to spritz the avocado puree with lemon juice. The ice cream is more like frosting due to its consistency; it's made with whipped cream. Condensed milk is used as a base, which reduces preparation costs and eliminates the need to boil the milk yourself. Simply sprinkle the finished ice cream with sea salt, and you'll have a spoonful of explosive flavor in your mouth.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 avocado (225g), halved, pitted and peeled
1 can (400 g) of condensed milk
2 tbsp lemon juice (from 1 lemon)
A pinch of fine salt
2 cups heavy cream 33%, chilled
Special equipment: a metal rectangular loaf pan (22 x 12 cm) with high sides, chill in the refrigerator for at least 30 minutes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ice cream, cream, condensed milk, Avocado

Cooking the dish according to the recipe:

In a blender, puree the avocado, condensed milk, lemon juice, and salt until smooth, about 1 minute; transfer to a large bowl. In another large bowl, beat the cream with a mixer at medium-high speed for about 2 minutes until stiff peaks form.
Using a rubber spatula, fold about 1 cup of whipped cream into the mashed avocado. Fold the mixture back into the cream and mix well. Transfer to a chilled pan and freeze to set for at least 4 hours or overnight.