Avocado Ice Cream
Recipe and photo by Tami Ganeles Weiser
Prep Time: 15 minutes Chilling and freezing time: 15 hours Cook Time: 0 minutes
It’s no surprise that rich and creamy avocados are a common dessert ingredient in Latin America and Southeast Asia. This egg-free, Filipino-style ice cream is a mix-and-freeze delight.
4 small ripe Hass avocados (about 22 ounces/624 grams), peeled and pitted
1 (14-ounce) can sweetened condensed milk
1½ cups heavy cream
1 cup whole milk
¾ cup (149 grams) granulated sugar
1 teaspoon pure vanilla extract
- Puree the avocado with an immersion blender in a large bowl until smooth.
- Add the condensed milk, cream, milk, sugar and vanilla and puree until completely smooth and fully combined. Refrigerate in a covered container overnight.
- Transfer to an ice cream maker and proceed according to the manufacturer’s instructions.
- Spoon into in air-tight containers, cover, place in the freezer for about 3 hours, until hardened. The ice cream can be stored for about a month in the freezer.
If you don’t have an ice cream maker, the avocado cream may be served as a pudding. Chill overnight and enjoy as an indulgent breakfast or anytime snack.