Homemade Avocado Ice Cream

September 1st, 2013

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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.

Avocado ice cream with coco cacao nibs

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.

Homemade Avocado Ice Cream

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