Avocado Ice Cream Recipe
Avocado Ice Cream Recipe - delicious creamy and velvety avocado ice cream bursting with avocado flavor that can be made keto or vegan!
Servings: 4
Calories: 411kcal
Ingredients
- 1 large avocado
- ¼ teaspoon salt
- 1 tablespoon lemon or lime
- 1 cup heavy cream
- ½ cup condensed milk
Instructions
- Cut avocados in half and remove pits. Using a spoon, scoop out the flesh, and add it to the food processor.
- Then add ¼ teaspoon salt, 1 tablespoon lime or lemon juice, ½ cup condensed milk and blend until smooth and no avocado chunks.
- In a mixing bowl, add in whipping cream and using a hand mixer at medium speed, beat mixture until it begins to thicken, about 8 to 10 minutes.
- Next gently fold in until there are no visible white streaks, making sure not to deflate the whipped cream
- Transfer in a container, cover it with parchment paper, and freeze 6-8 hours.
Notes
- Using lime or lemon helps the avocado not lose its color or oxidize.
- Parchment paper on the entire surface of the ice cream will help prevent ice crystals from forming.
- Do not overbeat the whipped cream because it will separate from the liquid and will turn into butter.
- To get silkier ice cream, the whipped cream needs to be light and airy.
Nutrition
Serving: 1g | Calories: 411kcal | Carbohydrates: 29g | Protein: 6g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 201mg | Fiber: 4g | Sugar: 23g