Guys, do I have something delicious for you! Avocado ice cream! With the sweltering summer upon us, a scoopful (or two) of this sweet and buttery cold treat will be a welcomed respite from the torturous heat.
This, my peeps, is heaven on a spoon. It’s rich, creamy and reminiscent of the “dirty” ice cream peddled in the Philippines via ambulant carts. You don’t even need an ice cream maker to make a batch at home. The process is very simple, albeit with a series of steps. First, the ingredients are blended in a food processor or blender until smooth and the mixture is transferred into a resealable bag to freeze for a couple of hours or until almost firm. The frozen mixture is then broken into manageable chunks and processed again in the food processor to break down ice crystals. Once smooth, the mixture is returned to the freezer until firm and ready to enjoy.
A few things to note:
- For the initial freezing, lay the resealable bag flat in the freezer. This way the mixture firms up thin and will be easier to blend again in the food processor.
- I used a stainless steel loaf tin to store my ice cream but an airtight container with tight-fitting lid works well. Cover the mixture with plastic wrap, pressing down the plastic on surface of the ice cream (film will be touching ice cream). This is to prevent ice crystals while the ice cream freezes.
- I have a cheap $20 blender which has seen better days and the poor thing struggled in processing the frozen mixture on the second blending stage. I had to add about 1/2 cup of coconut milk to help my blender along. If you encounter the same problem, please, please do not use water as this will affect the texture of the ice cream. More water, more ice crystals!
- 5 large avocados
- ¾ cup sugar
- very tiny pinch of salt
- 1 (14 ounces) can sweetened condensed milk
- 1-1/2 cups heavy cream
- 1 cup coconut milk (plus additional ½ cup if needed for blending)
- Cut avocados in half, remove pit and with a spoon, scoop out flesh.
- In a food processor or blender, combine avocado and sugar. Puree until smooth. Add salt.
- Add to food processor the condensed milk, heavy cream and coconut milk. Pulse for about 10 to 15 seconds until combined.
- Spoon mixture into a resealable bag, squeeze out excess air and close bag. Lay flat in the freezer and freeze for about 1 to 2 hours or until almost firm. Remove from bag and break into chunks. Return to food processor and blend until smooth.
- Transfer mxiture into a loaf tin or airtight container with tight-fitting lid. Cover with plastic wrap; pressing down plastic onto surface of mixture. Freeze for another 4 to 5 hours or until firm.