Author Notes
Simple and Unique Summer Ice Cream Recipe —Sue OBryan
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Ingredients
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2 cups
Heavy Cream
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14 ounces
Can Sweetened Condensed Milk
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1 teaspoon
Pure Vanilla Extract
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4
Large Ripe Avocado
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1/2 cup
Bittersweet Chocolate Powder or Cacao Powder
Directions
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In a stand mixer, whisk cream as if preparing meringue, on high speed for about 3 minutes
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Mash avocado with a fork an pour in condensed milk, vanilla extract and chocolate powder. Mix well until no chocolate lumps remain.
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Fold whisked cream into avocado mixture and mix lightly.
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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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