Avocado Ice Cream – a delicious recipe with avocados, sugar, sour cream, heavy cream, freshly squeezed lime juice, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Slice the avocados in half and pluck out the pits.
2
Scoop out the flesh with a spoon and cut it into little pieces.
3
Puree the avocado pieces in a blender or food processor with the sugar, sour cream, heavy cream, lime juice, and salt until smooth and the sugar is dissolved.
4
Freeze immediately in your ice cream maker according to the manufacturers instructions.
5
A great summertime refresher is Avocado Licuado con Leche (or batido) milkshakes, popular in South and Central America.
6
For each serving, put 2 scoops (4 ounces, 115 g) of Avocado Ice Cream in a blender along with 1/2 cup (125 ml) milk, 2 teaspoons sugar, 3 ice cubes, and a squirt of freshly squeezed lime juice.
7
Blend until smooth, then pour into a glass.
8
A shot of espresso can be added as well.
365
kcal
Calories
22
g
Fat
42
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 medium-sized ripe Hass avocados (about 1 1/2 pounds, 675 g), 3/4 cup (150 g) sugar, 1 cup (240 g) sour cream, 1/2 cup (125 ml) heavy cream, and more.
Yes, Avocado Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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