Homemade Avocado Ice Cream
California has some of the best avocado growers in the world, so what better way to kick of summer, than with my Homemade Avocado Ice Cream recipe?
Prep Time15 mins
Cook Time25 mins
Freezer Time4 hrs
Total Time40 mins
Servings: 6 servings
- 2.5 pounds Avocados
- 4 cups Whole Milk
- 1 cup Heavy Cream
- 1/4 cup Lime Juice
- 1-1.5 cup White Sugar (or to taste)
- Pinch Sea Salt
Freeze the internal cylinder of your ice cream maker for several days, or if you are using an ice cream maker with a compressor, you might want to halve the recipe.
Remove flesh from avocados and place them into food processor or Vitamix.
Add milk, cream sugar, lime juice and salt and process until smooth. Taste and if more sugar is desired, add a little at a time.
Pour into ice cream maker and turn on, per manufactures instructions, around 25 minutes. When ice cream machine stops, or ice cream machine starts to strain, turn off machine and scoop ice cream into a container.
Place container of ice cream in freezer overnight, or until desired firmness.