Avocado Chocolate No-Churn Ice Cream

By Sue OBryan
July 12, 2014
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Author Notes: Simple and Unique Summer Ice Cream Recipe Sue OBryan

Serves: 8

  • 2 cups Heavy Cream
  • 14 ounces Can Sweetened Condensed Milk
  • 1 teaspoon Pure Vanilla Extract
  • 4 Large Ripe Avocado
  • 1/2 cup Bittersweet Chocolate Powder or Cacao Powder
  1. In a stand mixer, whisk cream as if preparing meringue, on high speed for about 3 minutes
  2. Mash avocado with a fork an pour in condensed milk, vanilla extract and chocolate powder. Mix well until no chocolate lumps remain.
  3. Fold whisked cream into avocado mixture and mix lightly.
  4. Pour the mixture into a container ( I used a loaf pan ) and freeze for at least 6 hours to overnight. Serve with fresh or grilled fruits, syrup, crumbs . . . . whatever is your fancy. Enjoy!

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