Creamy Avocado Ice Cream made using avocado flesh, making this egg free ice cream extra creamy and a bright, vibrant green colour. It does require an ice cream churner, but is really easy if you do have one.
Wow! This ice cream tastes amazing. I think I am now going to spend a lot more time making ice cream, I will work on some sugar free flavours. For now, this is a ‘sometimes’ food full of sugar and cream, and boy is it delicious!
Creamy Avocado Ice Cream
Ingredients
- 250ml whipping cream
- 3 avocados, roughly chopped, peel and seed removed
- 250ml milk
- 170g caster sugar
- 1 tablespoon lime juice
- pinch of salt
Instructions
THERMOMIX METHOD
Insert butterfly and add the cream to the mixing bowl, whip 5 – 40 sec / speed 3.5. The length of time will depend on how fresh your cream is, so you will need to keep an eye on it. You want it to have very soft peaks, only just whipped. Remove butterfly and add remaining ingredients and blend 20 sec / speed 8. Place in fridge for 4 hours then churn in an ice cream machine for 25 minutes. Once churned store in the freezer.
NON THERMOMIX METHOD
Whip the cream until very soft peaks form, you want the cream to be just whipped. In a food processor blend together the remaining ingredients. Fold through the cream and then place in the fridge for 4 hours. Churn in an ice cream machine for 25 minutes, once churned store in the freezer.
Ice Cream Maker
Thermomix
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This recipe was originally published June, 2016.