Ice cream is one of my weaknesses. When Alan said he was going to make avocado ice cream, I asked him about the recipe, because I was skeptical about the resulting flavor. As he told me the ingredients for making ice cream with his new ice cream maker, I moaned at the cream, and cream cheese. He had several recipes in mind, but the one ingredient that convinced me that it would be really good was lime juice. That sounded like a clever balance to all the dairy and rich avocados. Alan tells me that in Brazil avocados are enjoyed many different ways not only in savory dishes.
Avocado ice cream is a one scoop dish, but oh, you may want to lick the bowl. Summer is still here. It’s not to late to whip up some of this rich and delectable ice cream dessert. Here’s the recipe. It’s easy!
Avocado Ice Cream
Yield: 1 quart ice cream
3 medium ripe avocados
3/4 cup granulated sugar
1 cup sour cream
1/2 cup heavy cream
1 tablespoon freshly squeezed lime juice
Pinch of salt
1. Slice open the avocados, remove the pits, and scoop out the flesh. Put the avocados in a blender of food processor. Add the sugar, sour cream, heavy cream, lime juice, and salt. Blend until smooth.
2. Freeze in your ice cream maker according to manufacturer’s instructions. If you like soft ice cream, go ahead and eat. If you like firmer ice cream, store in the freezer for a couple of hours before serving.