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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.