Avocado ice-cream
Creamy, indulgent, and utterly refreshing, this avocado ice cream blends ripe avocados, zesty lemon juice, and sweet condensed milk with rich coconut milk and a hint of vanilla. Topped with crunchy pistachio nuts for an irresistible treat. Perfect for a healthy dessert option!
Cook time 0 min
Prep time 380 min
Ingredients:
2 avocados2 tbsp lemon juice
1.50 cups condensed milk
1 cup coconut milk
1 tsp vanilla extract
2 tbsp pistachio nuts
Avocado ice-cream is a deliciously creamy and unique dessert that blends the rich, buttery flavor of ripe avocados with the sweetness of condensed milk and the tropical hint of coconut milk. This recipe is both simple and indulgent, making it a perfect treat for summertime or any special occasion.
Instructions:
- Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
- Add the lemon juice to the blender to prevent the avocados from browning.
- Pour in the condensed milk, coconut milk, and vanilla extract into the blender with the avocado and lemon juice.
- Blend until the mixture is smooth and creamy, ensuring there are no lumps.
- Pour the blended mixture into a bowl and cover it with plastic wrap, making sure the wrap touches the surface of the mixture to prevent a skin from forming.
- Place the bowl in the refrigerator and let it chill for at least 1 hour to allow the flavors to meld.
- If you have an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer's instructions until the ice cream reaches a soft-serve consistency. This usually takes about 20-30 minutes.
- If you don't have an ice cream maker, pour the mixture into a shallow dish and place it in the freezer. Stir and scrape the mixture every 30 minutes for about 3-4 hours until it reaches a creamy, ice cream-like texture.
- Once the ice cream is ready, gently fold in the chopped pistachio nuts until they're evenly distributed throughout.
- Transfer the ice cream to an airtight container and smooth out the top.
- Cover the container and freeze for at least another 2-4 hours, or until the ice cream is firm enough to scoop.
- Scoop the avocado ice cream into bowls or cones.
- Enjoy immediately or store in the freezer for up to 1 week. For best texture, let the ice cream sit at room temperature for a few minutes before serving to soften slightly.
Tips:
- Choose ripe avocados: Make sure the avocados are ripe for the best texture and flavor. They should have a slight give when gently pressed.
- Blend thoroughly: To achieve a smooth and creamy texture, blend the mixture well, making sure there are no lumps left from the avocado.
- Use fresh lemon juice: Fresh lemon juice not only prevents the avocado from browning but also adds a bright, tangy flavor to the ice cream.
- Chill ingredients before blending: Chill the condensed milk and coconut milk in the refrigerator before mixing. This helps the ice cream mixture to set faster when you put it in the freezer.
- Toast the pistachio nuts: For added flavor and crunch, lightly toast the pistachio nuts before chopping and adding them to the ice cream mixture.
- Use an ice cream maker: If you have an ice cream maker, it can help achieve a smoother texture. Follow the manufacturer's instructions for churning the mixture.
Making avocado ice-cream at home is an exciting culinary adventure. With just a handful of ingredients, you can create a luscious and creamy dessert that will surprise and delight your taste buds. The combination of avocado, coconut milk, and a hint of vanilla creates a unique flavor profile that is both refreshing and satisfying. Enjoy this homemade dessert with friends and family, and savor every spoonful!
Nutrition per serving
12 ServingsCalories 200kcal
Protein 3.91g
Carbohydrates 20g
Fiber 2.92g
Sugar 16g
Fat 13g
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