Creamy Avocado Ice Cream Dream
Indulge in this rich, creamy avocado ice cream, a surprisingly simple frozen dessert made with ripe avocados and a hint of lime.
Ingredients
- 2 ripe avocados, peeled, pitted and flesh scooped out
- 1 ½ cups heavy cream, cold, at least 30%
- ¾ cup white sugar ((150 grams))
- 2 tablespoons freshly squeezed lime juice
- 1 loaf pan, chilled
- 1 blender, chilled
Instructions
- Chill your blender and loaf pan in the freezer for at least 30 minutes.
- Combine avocados, cold heavy cream, white sugar, and lime juice in the chilled blender.
- Blend on high speed for about 30 seconds until completely smooth and creamy.
- Immediately transfer the mixture to the cold loaf pan, smoothing the top evenly.
- Cover the surface directly with plastic wrap and freeze for at least 6 hours, or overnight.
- Let the ice cream sit at room temperature for 10-15 minutes before scooping if frozen solid. Store leftovers in a sealed container in the freezer for up to a month.
Notes
- Ensure your avocados are ripe for the creamiest texture.
- Chill your blender and loaf pan thoroughly for best results.
- Cover the ice cream surface directly with plastic wrap to prevent ice crystals. Allergens: Milk, Tree nuts. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Chill your blender and loaf pan thoroughly for best results.
- Cover the ice cream surface directly with plastic wrap to prevent ice crystals. Allergens: Milk, Tree nuts. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.