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Avocados At It Again: Ultra-Creamy But Not Heavy Ice Cream

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When milk’s involved, magic happens. We’re partnering with Milk Life to learn all about the essential role the farm-fresh beverage plays in elevating everyday recipes—and sharing recipes, tools, and tips for incorporating milk’s rich and smooth texture into wholesome at-home cooking. Read up here.

The next time your avocados ripen all in one go, threatening to cross the threshold to the netherworlds before you have a chance to eat them all, don’t make guacamole. Grab some whole milk from the fridge and make ice cream instead. You might be thinking: Avocado ice cream? Your usual choices are firmly in the chocolate-vanilla-strawberry canon. Yes, Fany Gerson, the woman behind the ice cream and paleta shop La Newyorkina, would say. “It has some savory notes, but it’s not a savory ice cream.” Super-ripe Hass avocados (plus a little sugar—only half a cup) give it a gentle sweetness, and lime and salt make the avocado flavor sing while they all play together in a rich, dairy-fueled milk base.

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The recipe’s got only 5 ingredients, none of which are cream. Instead, it relies only on whole milk and avocados’ natural creaminess to get its dreamy texture. Watch Fany make it in the video below:

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Avocado Ice Cream (Helado de Aguacate)

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Serves 1 1/4 quarts
  • 3 ripe Hass avocados
  • 2 1/2 cups whole milk
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 cup sugar
  • 1/2 teaspoon kosher salt
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Make magic with milk this fall. We're partnering with Milk Life to learn all about milk and the incredible things cows can do—and arming you with recipes, tools, and tips for making use of milk’s superpowers while we’re at it. Have a look at just how essential its seat at the table is here.

Tags: milk life