Last weekend the temperature in Belgium hit almost the 30 degrees Celsius. Of course, such a sunny and warm weather asked for ice cream! My big love during sunny weather.
Finally, it was the perfect time to try out the avocado ice cream recipe that was still on my to-do list. I don’t think I’ve ever tried it before, not even during my trips in Latin America. But I’ve definitely missed out on it!
When I came across the recipe I was a bit sceptical. I love avocados be it as guacamole or simply added to a salad, but I wasn’t sure if I would still like it as a sweet snack.
After one bite I was sold. It’s a soft ice cream with a very rich, and creamy texture. And I loved the combination with raspberries, chocolate and mint leaves.
The recipe is very simple to make. All you need is a blender or a liquidiser. So for the next sunny weekend, make sure you’ve all the ingredients at home, get up early when it’s still cool to make the ice cream and it will be ready during the hottest time of the day.
Ingredients
- 4 ripe avocados
- Juice of 1 lime
- 250 ml milk
- 250 ml cream
- 125 g sugar
- Optional for decoration: raspberries, mint leaves, and/or dark chocolate (I’ve used 70%)
Instructions
Peel and pit the avocados. Cut them in big chunks and put them in a large mixing bowl. Blend it until it has a smooth creamy texture. Add the lime juice, milk, cream, and sugar. Blend for around 2 minutes and all the ingredients are incorporated in the smooth mixture.
Poor the mixture in a freezer safe container (I re-used an ice cream container) and freeze it for 4 – 6 hours. Give it a whisk every hour until it’s frozen.
Y listo! You can eat it right away or save it for later (you can save it up to 3 months in the freezer).
Next time I’ll make this ice cream I’ll experiment more with it. I really loved the dark chocolate and mint combination so it would be great to have that mixed with the ice cream.
Do you like avocado ice cream? What’s your favourite combination?
The Latino Life 