Avocado ice cream

Yep, we're going there
Share on facebook
Share on twitter
Share on linkedin
Share on email
Share on print
Avocado ice cream

Used to smothering it on sourdough? Think again as those silky smooth avocados make a knock-out ice cream too

Makes    1.2 litres

Supported by

Indy Coffee Box
  • You will need
  • Method
  • Caster sugar 250g
  • Lemons 2, zest and juice of
  • Limes 2, zest and juice of
  • Double cream 200ml
  • Whole milk 600ml
  • Avocados 4, ripe
  • Fine sea salt a pinch
  1. Put the sugar, lemon and lime zest and juice in a heavy-based saucepan. Slowly bring to the boil, stirring to dissolve the sugar.
  2. Once the sugar has melted, add the cream and stir well. Gradually bring to the boil. As soon as it starts to bubble, remove the pan from the heat, pour in the milk and stir.
  3. Halve the avocados, then remove the stones, scoop out the flesh and place in a food processor or blender. Pour in the milk and cream mixture and blitz until smooth, scraping the sides to make sure there are no chunks of avocado left.
  4. Pour the mixture into a shallow plastic container and place in the freezer. Take it out after a couple of hours and whisk it by hand or with an electric whisk. Repeat the process twice, then return the avocado ice cream to the freezer for a final freeze.

Find more fabulous recipes in Carnival! by David Ponte, Lizzy Barber and Jamie Barber (Quadrille £10).

You will need

  • Caster sugar 250g
  • Lemons 2, zest and juice of
  • Limes 2, zest and juice of
  • Double cream 200ml
  • Whole milk 600ml
  • Avocados 4, ripe
  • Fine sea salt a pinch

Method

  1. Put the sugar, lemon and lime zest and juice in a heavy-based saucepan. Slowly bring to the boil, stirring to dissolve the sugar.
  2. Once the sugar has melted, add the cream and stir well. Gradually bring to the boil. As soon as it starts to bubble, remove the pan from the heat, pour in the milk and stir.
  3. Halve the avocados, then remove the stones, scoop out the flesh and place in a food processor or blender. Pour in the milk and cream mixture and blitz until smooth, scraping the sides to make sure there are no chunks of avocado left.
  4. Pour the mixture into a shallow plastic container and place in the freezer. Take it out after a couple of hours and whisk it by hand or with an electric whisk. Repeat the process twice, then return the avocado ice cream to the freezer for a final freeze.

Find more fabulous recipes in Carnival! by David Ponte, Lizzy Barber and Jamie Barber (Quadrille £10).

Supported by
food newsletter banner
Indy Coffee Box
Supported by
Indy Coffee Box

Supported by

Indy Coffee Box

recipes with similar ingredients

It seems there are no more recipes with the same ingredients
Supported by
Driftwood Spas Brewery

Supported by

food magazine subscription
Supported by
food newsletter banner

Supported by

food newsletter banner