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
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Ingredients
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4
small ripe Hass avocados, peeled and pitted
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1
(14-ounce) can sweetened condensed milk
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1 1/2 cups
heavy cream
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1 cup
whole milk
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3/4 cup
sugar
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1 teaspoon
vanilla extract
Directions
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Puree the avocado with an immersion blender in a large bowl until smooth.
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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.
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Freeze according to the ice cream manufacturer’s directions.
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Place in containers in the freezer and allow to harden, about three hours. It will last for about a month in the freezer.
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