Avocado Ice Cream
No-churn avocado ice cream is easy to make with only four ingredients yet tastes so much better than store-bought. So creamy and delicious!
- Prep time
- 10 min
- Cook time
- Not listed
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large avocados
- 1 teaspoon freshly-squeeze lemon juice
- 1 can (14 ounces) sweetened condensed milk
- 2 cups heavy cream
Instructions
- 1
Cut avocados in half and remove pits. Using a spoon, scoop out the flesh and drizzle with lemon juice.
- 2
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.
- 3
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.
- 4
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.
- 5
Transfer the mixture into a loaf tin. Cover with plastic wrap, pressing down film onto the surface of the mixture.
- 6
Freeze for at least 6 hours or overnight until firm. Serve frozen.