Avocado Ice Cream: Rich, Velvety, and Surprisingly Refreshing
You’ve had avocados on toast and in guacamole, but have you ever tried them frozen? This Avocado Ice Cream is a creamy, decadent dessert that might just surprise you. With their naturally buttery texture, ripe avocados create an ice cream that’s smooth as silk, subtly sweet, and refreshingly different from your everyday scoop.
It’s an old-fashioned homemade ice cream with a modern, wholesome twist, and it couldn’t be easier to make.
Ingredients:
- Four 8-ounce ripe avocados
- ¾ teaspoon salt
- 1 cup superfine sugar
- 6 tablespoons fresh lemon juice
- 1 cup heavy cream
Instructions:
- Peel and pit the avocados. Cut into chunks.
- Purée the avocado in a food processor until completely smooth (about 3 cups of purée).
- With the machine running, add the salt, sugar, lemon juice, and cream. Blend until well combined and silky.
- Pour the mixture into the bowl of your Whynter ice cream maker.
- Freeze according to the manufacturer’s instructions.
- Ripen in the freezer for 2–4 hours for a firmer consistency.
Why It Works:
- Avocados create a naturally creamy base—no eggs needed.
- Lemon juice brightens the flavor and helps keep the color vibrant.
- Superfine sugar blends more easily, ensuring a smooth texture.
Optional Add-Ins:
- A splash of vanilla extract
- Shredded coconut or chopped pistachios
- Lime zest for extra citrusy punch
A Cool, Creamy Change of Pace
This isn’t your average scoop, and that’s the point. Avocado Ice Cream is simple, refreshing, and perfect for those who love trying new spins on homemade classics. It’s a reminder that real ingredients and traditional methods can still bring unexpected results, and in this case, that means rich, green, and deliciously smooth.
