We have plenty of creamy and fleshy avocados given by the MIL. I have been eating avocado slices for breakfast and because the variety was creamy and a bit sweet, I didn’t put any sweetener on the slices.
The children were a bit apprehensive though and would only eat two or three slices, which is not fine by me (LOL) so I decided to make our version of avocado ice cream even if we don’t have an ice cream maker.
Ingredients for Homemade Avocado Ice Cream:
- half an avocado (approximately 300-400 grams because these are really huge ones)
- half a cup of all-purpose cream
- 1/3 cup of condensed milk
Mix by mashing the avocados and the cream/milk combination. The avocado slices were easy to mash because these have been sitting in the freezer for a day or two, ready to be eaten.
Put the creamy goodness in the freezer.
Here is the important part: You need to get the “ice cream” once in a while and mix in order for ice crystals to not form. I purposely did not mix one of the bowls I did and so the mixture hardened. But the one pictured above was mixed every 30 mins or so until we decided to give it a go.
I topped this avocado ice cream with coconut cacao nibs.
Update:
Below is the avocado ice cream that got a bit hard. What I did was to remove the container from the freezer and put it in the chiller to soften the ice cream a bit.
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