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© NZ Avocado 2017

Avocado Ice Cream

by Sachie Nomura

Ingredients

2 medium size avocados (226gm total pulp)
1 tin (395g) of condensed milk (sweetened)
2 Tbsp lemon juice (1 lemon)
375ml full cream
pinch of salt

Garnish
1/2 – 1 avocado, sliced
Condensed milk
Crushed pistachios

Method

Add avocado, condensed milk, lemon juice and salt in a blitzer or food processor and blitz/blend into smooth puree.

In a separate bowl, whip the cream with a whisk until hard peaks form.

Mix avocado puree and 1/2 of the whipped cream to combine well.

Add remaining whipped cream into the bowl and fold in gently (make sure you don’t over mix here).

Put the mixture in a tin/container (I used a 1.3 litre tin) and freeze for at least 6 hours or over night.

Scoop the ice cream in a bowl and serve with sliced avocado, condensed milk and crushed pistachios on top!

Serves:4-6
time:15 mins
PreviousAvocado Chocolate Mousse

© NZ Avocado 2017

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