Avocado Ice Cream

1. 1

   Peel and roughly chop the avocados.

2. 2

   In a blender, combine the avocado, orange juice, and egg yolks, and blend to a fine puree.

3. 3

   In a medium size bowl, beat the egg whites until stiff and whisk in the sugar, 1 teaspoon at a time.

4. 4

   In a separate bowl whip the heavy cream until it forms peaks.

5. 5

   Gently fold in the egg white mixture and the avocado puree into the whipped cream.

6. 6

   Pour the mixture into a freezer tray, cover, and freeze for several hours.

7. 7

   To serve, scoop out into a dish and garnish with whipped cream or fruit.

* Per serving · 4 servings · Values may vary.

No additional tips available.