I’m sure you’re thinking to yourself, “Avocado Ice Cream? Really??”
Me making a Homemade Avocado Ice Cream is actually a long time coming. I have a coworker who absolutely loves avocados. And years ago, I mentioned that (the now shuttered and very much missed) Capogiro Gelato in Philadelphia had an avocado ice cream, and that I’d buy her a pint the next time I saw it. Well. Capogiro sadly closed at the end of 2018 without me ever bringing her a pint. So, now that I am feeling more comfortable making my own homemade ice cream, it was time to finally deliver on my promise!
This recipe might be my easiest ice cream recipe to date. It has just 4 ingredients, does not require heating the cream mixture, and doesn’t even need to refrigerate overnight!
Ingredients (makes about 3/4 quarts, or 1 1/2 pints):
- 4 ripe avocados
- 2 cups heavy cream
- 1/2 cup sugar
- 1/2 tablespoon vanilla extract
Equipment Needed (paid links):
If your electric ice cream maker requires it, make sure to add your ice cream maker bowl to your freezer at least 24 hours before making this recipe.
Scoop out the avocados and add to your blender.
Pour in the heavy cream.
Follow with the sugar and vanilla extract.
Blend until fully combined. You may need to scrape the sides of the blender and reblend.
Pour the avocado mixture into your ice cream maker and churn according to manufacturer directions. (I churned mine for 15 minutes.)
Transfer the mixture to a freezer-safe container and add to your freezer for at least 4 hours.
I will be honest. This ice cream is not for everyone. But if you’re an avocado fanatic, it IS yummy!
You’ll just have to try it yourself and let me know what you think!
Homemade Avocado Ice Cream
Equipment
- electric ice cream maker
- Blender
- freezer-safe container
Ingredients
- 4 ripe avocados
- 2 cups heavy cream
- 1/2 cup sugar
- 1/2 tablespoon vanilla extract
Instructions
- If your electric ice cream maker requires it, make sure to add your ice cream maker bowl to your freezer at least 24 hours before making this recipe.
- Scoop out the avocados and add to your blender.
- Pour in the heavy cream.
- Follow with the sugar and vanilla extract.
- Blend until fully combined. You may need to scrape the sides of the blender and re-blend.
- Pour the avocado mixture into your ice cream maker and churn according to manufacturer directions. (I churned mine for 15 minutes.)
- Transfer the mixture to a freezer-safe container and add to your freezer for at least 4 hours.
Notes
