I’m clinging to every last second of summer that’s left and the best way to do that is to get adventurous in the kitchen and try something new & summer-y. I never would have thought to incorporate avocado into ice cream but I’m so glad I decided to try it! I really enjoyed this Avocado Almond Ice Cream recipe not overly sweet and the chopped almonds give it a great texture.
This Avocado Ice Cream recipe is quite tasty. I kept waiting for a strange avocado taste after my first few bites, but it never came. It has a very fresh taste and it may seem like an unusual combination, but it works perfectly.
To make this ice cream I used a Cuisinart ice cream maker. The advantage of using an ice cream maker is it aerates it. It chills the mixture and simultaneously stirs or churns it to prevent the formation of ice crystals. This is key to producing smooth and creamy ice cream.
I hope you get adventurous in the kitchen and give homemade ice cream a try. Better yet, try Avocado Ice Cream!
- 12 oz avocado meat, about 3 medium, peeled and pitted
- 1 tablespoon freshly squeezed lemon juice
- 1 ½ cups almond milk
- ½ cup sugar
- 1 cup heavy cream
- ½ cup chopped almonds
- Puree avocado, almond milk, sugar, avocados, and lemon juice in a blender until smooth. Pour the mixture to a medium bowl; add the heavy cream & chopped almonds and whisk to combine.
- Transfer the mixture to a freezer-safe container and chill for 4 hours.
- After 4 hours, process the mixture in an ice cream machine for about 10 minutes or until it sets.
- Serve immediately for soft serve or bring it back to the freezer for a few more hours for a firmer texture.
*Recipe adapted from Food Network