Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Alton Brown's Avocado Ice Cream




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Recipe courtesy Alton Brown, 2005
adapted by BL Olson


List of Ingredients




12 ounces avocado meat, approximately 3 small to medium
1 tablespoon freshly squeezed lemon juice
1 1/2 cups almond or coconut milk (rice milk doesn't work well)
1/2 cup sugar
1 cup heavy cf cream (I used coconut cream but others have used Dari Free mixed double strength)

Recipe



Peel and pit the avocados.

Add the avocados, lemon juice, milk sub, and sugar
to a blender and puree.

Transfer the mixture to a medium mixing bowl, add the
heavy cream sub and whisk to combine.

Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer's directions. (However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process.)

For soft ice cream, serve immediately.

If desired, place in freezer for 3 to 4 hours for firmer texture.