Avocado Ice Cream Recipe

Avocado Ice Cream

Avocados aren’t just for salads or spreading on toast. With this simple, no-churn ice cream recipe you can see how their rich, creamy texture makes them perfect for a refreshing summer ice cream that takes just 20 minutes to make. Don’t forget to screengrab the handy ingredients list at the bottom before you go shopping!

Prep time: 20 mins minutes

Cook time: 8+ hours Freezing minutes

Preparation

Prepare the avocados

Avocado Ice Cream

Halve and stone 2 ripe avocados – if they are ripe enough, the stones should come out cleanly and you should be able to easily remove the flesh from the skin. Scoop the flesh into the bowl of a food processor and add 1 tbsp lime juice, 400g sweetened condensed milk and a pinch of salt.

Blend

Avocado Ice Cream

Blend the mixture for 1-2 mins until completely smooth.

Whip the cream

Avocado Ice Cream

In a large bowl, whip 600ml double cream until just stiff, the cream should hold its shape when the whisk is lifted out but not feel too rigid.

Fold together

Avocado Ice Cream

Add the avocado mixture to the cream and fold in gently, without beating, until completely combined with no streaks of white remaining.

Transfer to a container

Avocado Ice Cream

Transfer the mixture to a freezer-proof container and smooth the top. If lidded, cover the surface with clingfilm before securing the lid, otherwise wrap the whole container well in 2 layers of clingfilm (this will protect the ice cream from freezer burn).

Freeze and serve

Freeze for at least 8 hrs or overnight. To serve, remove the ice cream from the freezer to allow it soften for 20-30 mins, then scoop into bowls or ice cream cones. The frozen ice cream will keep in the freezer for up to 3 months.

Ingredients

2 large, very ripe avocados
1 tbsp lime juice
400g sweetened condensed milk
Pinch of salt
600ml of double cream

Shop ingredients

Ingredients

2 large, very ripe avocados
1 tbsp lime juice
400g sweetened condensed milk
Pinch of salt
600ml of double cream

Shop ingredients Shop ingredients

Preparation

Prepare the avocados

Avocado Ice Cream

Halve and stone 2 ripe avocados – if they are ripe enough, the stones should come out cleanly and you should be able to easily remove the flesh from the skin. Scoop the flesh into the bowl of a food processor and add 1 tbsp lime juice, 400g sweetened condensed milk and a pinch of salt.

Blend

Avocado Ice Cream

Blend the mixture for 1-2 mins until completely smooth.

Whip the cream

Avocado Ice Cream

In a large bowl, whip 600ml double cream until just stiff, the cream should hold its shape when the whisk is lifted out but not feel too rigid.

Fold together

Avocado Ice Cream

Add the avocado mixture to the cream and fold in gently, without beating, until completely combined with no streaks of white remaining.

Transfer to a container

Avocado Ice Cream

Transfer the mixture to a freezer-proof container and smooth the top. If lidded, cover the surface with clingfilm before securing the lid, otherwise wrap the whole container well in 2 layers of clingfilm (this will protect the ice cream from freezer burn).

Freeze and serve

Freeze for at least 8 hrs or overnight. To serve, remove the ice cream from the freezer to allow it soften for 20-30 mins, then scoop into bowls or ice cream cones. The frozen ice cream will keep in the freezer for up to 3 months.