Skip to main content

Join The Table to earn rewards.

Already a member?

Make Ahead

Avocado Ice Cream

by:
July 14, 2014
0 0 out of 5 stars /
0 Ratings0 total ratings /
Avocado Ice Cream
  • Serves 16
Author Notes

It’s no surprise that rich and creamy avocados are a common dessert ingredient in Latin America and Southeast Asia. This egg-free, Filipino-style ice cream is a mix-and-freeze delight.
—tw

What You'll Need
Ingredients
  • 4 small ripe Hass avocados, peeled and pitted
  • 1 (14-ounce) can sweetened condensed milk
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
Directions
  1. Puree the avocado with an immersion blender in a large bowl until smooth.
  2. Add the condensed milk, cream, milk, sugar and vanilla and puree until completely smooth and fully combined. Chill in the refrigerator in a covered container overnight.
  3. Freeze according to the ice cream manufacturer’s directions.
  4. Place in containers in the freezer and allow to harden, about three hours. It will last for about a month in the freezer.
Tags:

See what other Food52ers are saying.

Popular on Food52

Continue After Advertisement

0 Reviews

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.