Avocado Ice Cream is creamy, delicious and the perfect treat for hot summer days. It’s so easy to make, no ice cream maker needed!
Guys, do I have something delicious for you! Avocado ice cream! With the sweltering summer upon us, a scoopful (or two) of this sweet, buttery cold treat will be a welcome 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.
This homemade avocado ice cream is so easy to make yet tastes so much better than store-bought. You don’t even need an ice cream maker to make a batch.
Four ingredients you need
- heavy cream
- condensed milk
- lemon juice
Tips on how to make no-churn ice cream:
- Don’t forget to drizzle the avocado with lemon juice. This is to keep them from turning brown.
- Use a heavy cream with at least 30% milk fat content for sturdy foam and better peaks.
- For maximum volume, the heavy cream and condensed milk need to very cold. Make sure to chill the bowl and the beaters in the freezer for about 20 to 30 minutes as well.
- Start beating the cream at low speed to build smaller bubbles for a stable foam. When the mixture begins to thicken, increase the speed to medium and continue to beat until you reach stiff peaks.
- Do not overbeat the whipped cream or the fat in the mixture will separate from the liquid and will turn into, well, butter. You know you’ve reached stiff peaks when the cream is thick and heavy and clings to the beaters. To check, turn the whisk up. The peaks should hold up proudly and should point straight up without collapsing.
- The lighter and airy the whipped cream, the silkier the ice cream. Add the blended avocados to the whipped cream in thirds and fold in gently with a flexible spatula to prevent the whipped cream from deflating.
- I like to freeze the ice cream in a loaf pan which works both for freezing and serving. Just make sure to press down a plastic wrap gently on the entire surface of the ice cream to prevent ice crystals from forming.
- Store the ice cream container at the back part of the freezer where the temperature is at its coldest and most consistent as fluctuations in temperature can result in a grainy texture.
This avocado ice cream recipe was first published in June 2015 but since we’re in the midst of summer here in my neck of the woods, I thought it’s time for a little summer treat #TBT.
Avocado Ice Cream
- 2 large avocados
- 1 teaspoon freshly-squeeze lemon juice
- 1 can (14 ounces) sweetened condensed milk
- 2 cups heavy cream
- Cut avocados in half and remove pits. Using a spoon, scoop out the flesh and drizzle with lemon juice.
- In a food processor or blender, combine avocado and condensed milk. Blend until smooth and no avocado chunks. Transfer the mixture to a large bowl.
- In another bowl, add heavy cream. Using a hand mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until stiff peaks form.
- Add 1/3 of the whipped cream to the avocado bowl and gently fold in until there are no visible white streaks, making sure not to deflate the whipped cream. Repeat with another 1/3 of whipped cream and then the remaining 1/3 of the whipped cream.
- Transfer the mixture into a loaf tin. Cover with plastic wrap, pressing down film onto the surface of the mixture.
- Freeze for at least 6 hours or overnight until firm. Serve frozen.