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Avocado Ice Cream

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

From Eating Well

List of Ingredients

1 1/2 cups avocado puree, from about 3 ripe large avocados
1 1/2 cups water
1 1/3 cups sugar
1/4 cup lime juice
1/3 cup tequila (if you alcohol free, sub 7-up or white grape juice)
Lime zest for garnish


Recipe

After making avocado puree, add water, sugar, lime juice and tequila (liquid) to the food processor with 1 1/2 cups of the puree; pulse until well combined.

Refrigerate the mixture for 1 hour or overnight.

Transfer the avocado mixture to the canister of an ice cream maker.

Freeze according to manufacturer’s directions.

If desired, place the ice cream in the freezer to firm up before serving.

Garnish with lime zest, if desired.

TIPS & NOTES

Make Ahead Tip: Prepare through Step 1 up to 1 day in advance. Store ice cream, airtight, in the freezer for up to 1 week.

Tip: To make avocado puree, peel and pit 3 ripe large avocados and process in a food processor until smooth. Add 1 tsp of lemon juice while pureeing to prevent browning. Measure out 1 1/2 cups for the ice cream. Reserve any extra for another use.