Description
Avocado Ice Cream is a creamy, rich, and refreshing frozen dessert made with ripe avocados, sweetened condensed milk, and whipped cream. It’s naturally vibrant, smooth, and easy to make without eggs or an ice cream maker, offering a nutritious twist on traditional ice cream.
Ingredients
- 2 ripe avocados
- 1 can (14 oz) sweetened condensed milk
- 1 cup heavy cream
- 2 tbsp lime juice (or lemon juice)
- 1 tsp vanilla extract
- Pinch of salt
- Optional: 1–2 tbsp sugar, to taste
Instructions
- Cut the ripe avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
- Add sweetened condensed milk, lime juice, vanilla extract, and a pinch of salt. Blend until completely smooth.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the avocado mixture into the whipped cream until well combined.
- Transfer the mixture into a loaf pan or airtight container and smooth the top.
- Cover with plastic wrap or lid and freeze for 4–6 hours or until firm.
- Let sit at room temperature for 5–10 minutes before scooping. Serve and enjoy.
Notes
Use ripe, soft avocados for the creamiest texture.Add lime or lemon juice to preserve the green color and prevent browning.Make it vegan by substituting heavy cream with coconut cream and using dairy-free condensed milk.For a tropical twist, add coconut flakes or coconut extract.Freeze in a shallow container for quicker freezing and easier scooping.
Nutrition
- Serving Size: 1/2 cup
- Calories: 260
- Sugar: 17g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
