No-Churn Avocado Ice Cream
“This no-churn avocado ice cream recipe is silky, creamy, and incredibly refreshing dessert that will keep you cool on a hot summer day. Easy to make with only 3 ingredients.”
Refresh your day with this delicious avocado ice cream as the summer heats up. It’s soft, silky, and creamy, so cool on a hot summer day.
Just like the mango ice cream recipe, we will be using the same base and process of making this ice cream. The only difference is the fruit or flavor we use, this time it will be avocado.
What I like about my ice cream base recipe, is that you can put any flavors you like and will still have the same creamy results.
And also, it is super easy to prepare and requires only 3 main ingredients. The only hardest and requires patience is waiting for it to freeze.
Aside from vanilla ice cream that my daughter loves, this one’s her favorite. She keeps on asking for it again and again. Personally, it is way better than any store-bought ice cream out there.
What are the tools you need in making this no-churn avocado ice cream
The tools you’ll need are a hand mixer or stand mixer to whip the whole thing, and a blender to mash the avocado. You can also use a food processor or just a fork or chopper if you want it to be a bit chunky.
You don’t even need an ice cream maker just like what I did with my mango ice cream.
Avocado ice cream ingredients
Fresh Avocadoes. Avocado is a fruit that is high in healthy fat. It is prized for its excellent nutritional value and is used to flavor and provide texture to a variety of cuisines. Guacamole‘s major ingredient is avocado.
Avocados have become a very popular snack among health-conscious people in recent years. It’s frequently called a superfood, which is understandable given its health benefits.
There are many varieties of avocado out in the market. Hass avocado is the popular choice and it is what I used in this recipe. It is also known as alligator pear, which is a fitting name given that it’s pear-shaped and has the same green, bumpy skin as an alligator.
You can use other variety that is available in your area.
Whipped Cream or Heavy whipping cream. The cream creates smooth and creamy ice cream. It is suggested that you use heavy whipping cream. It’s ideal if the fat content is at least 35%. The fat content is printed on the container.
Sweetened Condensed milk. This is the only sweetener we will use for this recipe. Condensed milk makes ice cream creamier, softer, and scoopable, in addition to adding sweetness. If you prefer, you can use fat-free or low-sugar alternatives.
Tips on how to make homemade avocado ice cream
- Make sure the ingredients are very cold to ensure that the mixture whips up to a good volume. Place the condensed milk and heavy cream in the refrigerator to chill. Also it is recommended to chill the beaters and mixing bowl for about 30 minutes before using them.
- Use ripe avocados, preferably Hass avocado because they are so tasty and creamy. But you can use other types available.
- Whip the cream really well for the best results. You can also use an electric hand mixer or stand mixer or a hand-held blender to whip the cream.
- Use a freezer safe container when freezing the mixture. I used a rectangular 8.5”x4.5” metal loaf pan in making this ice cream. Paper or plastic containers are good as well because they don’t make your ice cream super hard. I tried to use a glass container and it makes my ice cream really frozen to the point that it is not scoopable.
- Remember to carefully close or cover your ice cream bowl, box or pan to prevent ice crystals from forming. I usually place a wax or parchment paper above my ice cream.
Does avocado ice cream turns brown
Frozen avocados do not oxidize and so do not turn brown. I never have an avocado ice cream that turns brown.
If you are concerned about your avocado ice cream turning brown, you can splash a teaspoon of lemon juice. Lemon is a potent antioxidant, also aids in the preservation of our avocados’ freshness and greenness.
Try this avocado recipe on a hot summer day and it will surely refresh you and your family. Happy tummy!
No-Churn Avocado Ice Cream Recipe
Equipment
- blender or food processor
- hand mixer or electric mixer
- Mixing bowls
- 8.5" x 4.5" loaf pan or any freezer-safe container
- wax paper or parchment paper
Ingredients
- 2 large Hass avocadoes (makes 1 cup of puree)
- 1 can (14 ounces) sweetened condensed milk, cold
- 2 cups heavy cream or whipping cream, cold
Instructions
- Slice avocadoes and scoop out flesh, disposing the pit and skin.
- In a blender or food processer, combine avocadoes and condensed milk. Process unti it comes to a puree consistency. Set aside at the fridge to remain cold.
- In a large bowl, pour heavy cream. Using an electric mixer or stand mixer at medium speed, beat cold cream for around 2-3 minutes or until it forms soft peaks. At this point, you just need to thicken the cream.
- Add the avocado/milk mixture into the whipped cream.
- Continue whipping at high speed for about 3-5 minutes until it comes to medium to stiff peaks, about 3-5 minutes.Note: Take care not to overwhip at this stage to prevent the cream from curdling.
- Transfermixture into a 8.5” x 4.5” loaf pan.
- Cover with parchment or wax paper, lightly pressing to flatten.
- Freeze for about 6 hours or preferably overnight.
- Serve and enjoy!
Notes
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