My mom used to make avocado shakes when we were young and I loved it. This inspired me to make avocado ice cream as it's been a while since I had this kind of dessert. The recipe is based on Alton Brown's recipe but I made some quantity adjustments to suit my taste and push the yield up to 2 quarts. This is an easy recipe to follow and fun to make with kids.
Let's get started!
Step 1: Ingredients
You will need:
- 5 medium avocados
- 2 tablespoon lemon juice
- 3 1/4 cups whole milk
- 1 cup sugar
- 2 cups heavy cream
- Large mixing bowl
- Ice cream maker*
* Read your ice cream maker's user manual to ensure your equipment is ready for use by the time you finish making the batter.
Step 2: Prepare the Batter
- Cut the avocados in half.
- Discard the pit and scoop out the meat. Dice up the avocado and put it in the mixing bowl (or blender).
- Add the milk, lemon juice, and sugar.
- Blend all the ingredients together until all lumps are gone and you have a smooth consistency.
- Add the heavy cream.
- Stir the mixture using a whisk.
- For best results, put the batter in a container and chill it in the freezer till you get 40 deg F. This will allow the batter to form into ice cream better and faster especially when you are using a pre-frozen ice cream making bowl.
Step 3: Make the Ice Cream
To make the ice cream, I used a Kitchen Aid mixer attachment that has been chilled for 15 hours in the freezer. If you have a different ice cream maker, be sure to follow the user manual.
- Pour the batter in the ice cream maker.
- Turn on the machine and let it churn based on manufacturer's recommendation, or until you get a nice firm consistency.
- Once you get a nice consistency, stop the machine and transfer it to a plastic container.
- For best results, freeze the ice cream overnight for a firmer texture.