Avocado Ice Cream – a delicious recipe with milk, sugar, avocado, whipping cream, lemon juice, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Gently heat the evaporated milk with the sugar but do not allow to boil. Stir to ensure the sugar is dissolved.
2
Leave to cool completely, cover with plastic film and refrigerate for 1 hour.
3
Peel and remove the stones from the avocados. (Roll the avocado on a smooth surface, firmly pressing down with the palm of the hand, and then cut in half. The flesh will come away easily from the peel.)
4
Place all the ingredients in a large bowl, including the chilled evaporated milk, and blend until smooth and creamy.
5
Transfer the mixture to an ice cream maker until firm and leave in the freezer for at least 1 hour before eating.
6
If not using an ice cream maker: Transfer to a container, metal if possible, and place in the freezer, stirring every 30 minutes until smooth and creamy.
7
After more than 1 day in the freezer, leave at room temperature for a few minutes before serving to allow it to regain its creaminess.
390
kcal
Calories
22
g
Fat
44
g
Carbs
4
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: 1 can evaporated milk 410 gr., 3/4 cup sugar, 2 avocado ripe, 7/8 cup whipping cream chilled, 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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