Name: Avocado Ice Cream
Prep time: 30 min
Total time: 6 h 30 min
Yield: 1.25 litres
Cuisine: European
Ingredients: 3 medium ripe avocados; 1 cup whole milk; 2 cups heavy cream; 3/4 cups sugar; 1 small lemon, juiced; 1 tsp vanilla extract; a pinch of salt

I’m thrilled to share with you a summer recipe that combines two awesome food items: avocados and ice cream. Growing up in the Philippines, I was accustomed to using avocados in desserts and sweet treats. However, it wasn’t until I ventured to the United States that I discovered the savory side of avocados, such as guacamole. As someone who was used to using avocados solely in desserts, it was quite an amusing and eyebrow-raising experience for me. But let’s leave the savory stuff for another time and focus on the indulgent world of avocado ice cream!

In the Philippines, we love avocados’ rich, buttery texture and mild, nutty flavor. From avocado shakes to ice cream, Filipinos have found delightful ways to incorporate avocados into our culinary culture. Avocado ice cream, in particular, has become a beloved dessert, offering a refreshing and unique twist on traditional flavors.

The perfect avocado ice cream recipe

For this creamy avocado ice cream recipe, you’ll need just a handful of ingredients: 3 medium ripe avocados, 1 cup of whole milk, 2 cups of heavy cream, 3/4 cups of sugar, 1 small juiced lemon, 1 tsp vanilla extract, and a pinch of salt. With these simple ingredients, you’ll be well on your way to a sweet avocado ice cream experience.

Start by gathering your ingredients and ensuring that the avocados are perfectly ripe. Slice them open, remove the pit, and scoop out the flesh into a blender.
Add the whole milk, heavy cream, sugar, lemon juice, vanilla extract, and a pinch of salt to the blender. Now, blend everything together until you have a smooth and luscious mixture.
If you have an ice cream maker, this is where the magic happens. Pour the blended mixture into the ice cream maker and churn for approximately 25 minutes. Churning incorporates air into the mixture, resulting in a lighter texture and prevents ice crystals from forming.
Once the churning is complete, transfer the ice cream to a freezer-safe container and let it chill for at least 6 hours, preferably overnight. This allows the flavors to meld together and the ice cream to set to a perfect consistency.

What if I don’t have an ice cream maker?

You might be wondering why churning the ice cream in an ice cream maker is important. Churning not only helps incorporate air but also prevents large ice crystals from forming. When the mixture is agitated during churning, the fat globules in the cream break down and disperse more evenly, resulting in a smoother texture. Additionally, the constant movement during churning ensures that the mixture freezes evenly, eliminating the formation of large ice crystals. The end result? A velvety, creamy avocado ice cream that will leave you craving more!

However, if you don’t have an ice cream maker, you can still indulge in the creamy goodness of avocado ice cream! You can simply pour the blended ice cream mixture into a freezer-safe container and let it chill in the freezer overnight. Because avocados are creamy in nature already, you should still be able to get a good texture even without an ice cream maker. Regardless of which method works for you, it’s going to taste delicious!

How do I know if my avocados are ripe?

Knowing when an avocado is perfectly ripe can be a bit tricky, but here are a few tips to help you determine if it’s ready to be enjoyed:

Color: Ripe avocados typically have a dark green or black color. However, this may vary depending on the avocado variety, so it’s best to consider other factors as well.
Texture: Gently squeeze the avocado in the palm of your hand. A ripe avocado should yield to gentle pressure but still feel firm. Avoid avocados that feel overly soft or mushy, as they may be overripe or spoiled.
Stem Test: Carefully remove the small stem or cap at the top of the avocado. If the underlying flesh is green and appears fresh, the avocado is likely ripe. If it’s brown or dark, it may be overripe or starting to spoil.
Time: If you’re not planning to use the avocado immediately, you can gauge ripeness by considering how long it has been since it was picked. Generally, avocados take a few days to ripen at room temperature. If you want to speed up the ripening process, you can place them in a paper bag with a ripe banana or apple.

Remember, avocados can quickly transition from unripe to overripe, so it’s essential to keep an eye on them and check for ripeness frequently.

Why do I need to put lemon juice?

You might be wondering why we’re adding lemon juice to the avocado ice cream mixture. Don’t worry, it doesn’t make it sour or anything. The acidity of lemon juice serves two important purposes in this recipe. Firstly, it acts as a natural flavor enhancer, brightening up the overall taste of the ice cream and complementing the richness of the avocados. The subtle tanginess adds a refreshing element that balances the creamy sweetness.

Secondly, lemon juice plays a vital role in preventing the avocados from oxidizing and turning brown. Avocados are notorious for their tendency to discolor when exposed to air. By adding lemon juice, which is rich in citric acid, we create an acidic environment that inhibits browning and helps the vibrant green color of the avocados shine through in the final product. So, not only does lemon juice contribute to the flavor profile, but it also keeps our avocado ice cream looking fresh and appetizing.

Ready to make it?

So, why wait? Treat yourself to a scoop (or two!) of this homemade avocado ice cream. Its velvety smoothness, combined with the unique flavor of avocados, will transport your taste buds to a tropical paradise. Give this recipe a try and let me know what you think. Enjoy!

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