Avocado Ice Cream
Who doesn't love ice cream? It's the perfect summer dessert. Avocados make this ice cream recipe extra rich and creamy. You will love this easy avocado ice cream recipe that is naturally gluten-free!
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Servings: 8 servings
Calories: 448kcal
Ingredients
- 3 ripe avocados (peeled and pits removed (600g before the pit is removed))
- 1 cup whole milk
- 3/4 cup granulated sugar (150g)
- 1/4 cup honey or corn syrup (84g)
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 cups heavy cream
Instructions
- Add the ripe avocado flesh, whole milk, granulated sugar, honey, vanilla and salt to the bowl of a food processor or blender.
- Pulse until the avocado is smooth and the ingredients are combined.
- Place the avocado puree into a large mixing bowl and add the heavy cream. Whisk until smooth and the heavy cream is fully integrated.
- Pour the ice cream mixture into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Mine typically takes between 25-45, but this will depend on the machine that you use.
- Once the ice cream is churned, transfer the mixture to a loaf pan or other freezer-safe container. Cover and freeze for at least 3 hours, or until firm.
- Set out at room temperature for a few minutes to soften slightly before scooping.
Notes
- Use ripe avocados. If your avocados are not ripe they will have little flavor and will not be creamy. You may also get some chunks in your ice cream which would not be tasty.
- For best results, weigh your avocados using a food scale to make sure you are using the correct amount. Some avocado will be bigger than others. Be sure that you use ripe avocados.
- Store in a freezer-safe container. This ice cream is best eaten within a week for optimal texture. After a week it does tend to get some ice crystals. Always make sure to cover the surface of the ice cream directly with a piece of parchment paper or plastic wrap to help prevent ice crystals from forming. Any time air touches the ice cream, it tends to get some ice crystals.
- Dairy-free avocado ice cream version: Instead of using whole milk and heavy cream, use 2 (15 oz each) cans of coconut cream instead. Add about a cup of the coconut cream in with the avocado in the food processor just to help it form a creamy mixture. Add the remaining coconut cream in the large mixing bowl. Whisk to remove any clumps.
- Vegan avocado ice cream version: Follow the dairy-free avocado ice cream version above, but instead of honey use a vegan corn syrup or use an additional 1/4 cup of vegan-friendly granulated sugar. Some white granulated sugars are processed with bone char to keep them white, so you will want to pick a brand that is labeled vegan if you go that route. I prefer to use some type of liquid sugar in this recipe to prevent the ice cream from getting too icy, so I would opt for the corn syrup if possible.
Nutrition
Calories: 448kcal | Carbohydrates: 37g | Protein: 4g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 71mg | Sodium: 179mg | Potassium: 475mg | Fiber: 5g | Sugar: 31g | Vitamin A: 1034IU | Vitamin C: 8mg | Calcium: 87mg | Iron: 1mg
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