Avocado Ice Cream
No ice cream maker? No problem! This no churn Avocado Ice Cream is creamy, rich and smooth. All you need is a mixer! (gluten free, vegetarian)
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 12 servings
- Difficulty
- EASY
Ingredients
- 2 ripe avocados, (peeled and pitted)
- 1 14-ounce can sweetened condensed milk
- 2 tbsp lemon juice ((about the juice of one lemon))
- 1 pinch sea salt
- 1+1/2 cup heavy cream
Instructions
- 1
Add avocados, sweetened condensed milk, lemon juice and sea salt into a blender. Blend until completely smooth. Transfer the mixture to a large mixing bowl.
- 2
In the bowl of a stand mixer (you can also use a hand mixer if you don't have a stand mixer), add the heavy cream. Whip on medium-high speed until firm peaks form.
- 3
Transfer the whipped cream to the pureed avocado mixture and gently fold together with a rubber spatula until completely combined and there are no white streaks.
- 4
Pour the ice cream mixture into a standard loaf pan, cover with aluminum foil and freeze until completely firm, about 6 hours.