No-Churn Avocado Ice Cream Recipe
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.
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!
