Avocado Ice Cream

Creamy, rich, and delightfully unique, this Avocado Ice Cream combines the smooth texture of ripe avocados with a hint of sweetness and lime for a refreshing dessert that’s both healthy and indulgent!

Ingredients:
3 large ripe avocados, peeled and pitted
1 cup (240ml) heavy cream (or coconut cream for a vegan option)
1 cup (240ml) whole milk (or almond milk for a vegan option)
¾ cup (150g) granulated sugar (or honey/maple syrup for natural sweetness)
2 tbsp fresh lime juice (about 1 lime)
1 tsp vanilla extract
A pinch of salt
Instructions:
Prepare the Avocado Base:

Scoop the flesh of the avocados into a blender or food processor.
Add the sugar, lime juice, vanilla extract, and salt. Blend until smooth and creamy.
Incorporate the Cream:

Gradually add the heavy cream and milk to the blender, blending until well combined. Adjust sweetness if needed.
Chill the Mixture:

Pour the avocado mixture into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate for at least 2-3 hours until thoroughly chilled.
Churn the Ice Cream:

Transfer the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
Freeze:

Spoon the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm.
Serve:

Scoop into bowls or cones, and garnish with lime zest, a drizzle of honey, or crushed pistachios for added flair.
Tips:
For a more tropical twist, replace the lime juice with lemon juice and add a touch of coconut extract.
If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and stir every 30 minutes for 3-4 hours to break up ice crystals.
This Avocado Ice Cream is a creamy, luscious dessert with a subtle nuttiness and a refreshing citrus zing. Perfect for avocado lovers and adventurous eaters alike!