Avocado Ice Cream

7 May

We had a ton of avocados from our last CSA box (the next one comes in just three days – hooray!), so we decided to try something completely new. 

 The owner of our favorite ice cream shop (Mariposa Ice Cream in Normal Heights – seriously, if you haven’t been here, you need to!) said a while ago that he’d made avocado ice cream in years past.  Unfortunately the price of avocados had been too high for him to do so recently.  But we had them…

And my parents dug out their (once-used) ice cream maker and gave it to me.

So we had to make avocado ice cream.  We just had to try it.

Overall I trust most recipes from Food Network’s Alton Brown, so we decided to use his (from the Food Network website):

  • 12 ounces avocado meat, approximately 3 small to medium
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 cups whole milk
  • 1/2 cup sugar
  • 1 cup heavy cream
  • Basically you puree the avocados with the other ingredients and then dump it all in your ice cream maker.  Give it a half hour to spin around and then pop it in the freezer for 6 hours.  No one said it was easy!

    But it was pretty tasty.  It tasted better when it was totally frozen (as opposed to just churned).  It was definitely an avocado-flavored ice cream, so it was a little strange.  But tasty and not super sweet.  I will say I probably didn’t churn it enough – it was a little icy – but it was definitely worth trying!

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    One Response to “Avocado Ice Cream”

    Trackbacks/Pingbacks

    1. Peaches and Cream Ice Cream « Liska's Blog - July 26, 2010

      […] moving to an airtight container in the freezer.  This ice cream will stay softer than, say, the avocado one I made a few months ago, so it’s perfect for […]

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