Avocado Ice Cream
Okay, Let’s Talk About Avocado Ice Cream!
Right, so avocado in ice cream? Sounds a bit mad, doesn’t it? Honestly, the first time I heard of it, I pulled a face like I’d bitten into a lemon. But my neighbour, bless her cotton socks, insisted I just *had* to try her version. And let me tell you, I was gobsmacked! It was the smoothest, creamiest ice cream I’d ever had that didn’t involve, like, a gazillion egg yolks and a whole afternoon standing over a stove. Plus, it has this subtle, almost nutty flavour that just works. Now? It’s one of my absolute favourite things to whip up, especially when avocados are looking particularly glorious at the shop.
Why You’ll Seriously Dig This
Okay, look. I make this when I’m craving something decadent but don’t want to feel *too* guilty, you know? (Avocados are healthy fats, right? Right.) My nieces and nephews demolish this stuff – they call it ‘green monster ice cream’ and haven’t even figured out it’s got avocado in it, which is hilarious. It’s way easier than traditional custardy ice creams, like, ridiculously simple. Seriously, if you can blend things, you can make this. It’s also fantastic if you’re trying to avoid dairy or eggs, cos you totally can with a few tweaks. It’s just… luscious. And it really showcases how amazing simple ingredients can be.
Gather ‘Round: What You’ll Need
Here’s the basic lineup. Don’t get hung up on perfection here, this recipe is pretty forgiving!
- 2-3 ripe avocados: Big ones, small ones, just make sure they’re nice and soft but not brown inside. This is key for creaminess!
- 1 can (about 400ml) full-fat coconut milk OR heavy cream: If you want it dairy-free, use the coconut milk (the full-fat kind, otherwise it won’t be rich enough). If you’re fine with dairy, heavy cream works beautifully and is super rich.
- Sweetener: About 1/2 to 3/4 cup, depending on how sweet you like things and how sweet your avocados are. Granulated sugar, maple syrup, agave, or even a sugar substitute works. I often use a mix of maple syrup and a bit of sugar.
- Juice form 1/2 to 1 lime or lemon: This sounds odd, but it cuts through the richness and brightens everything up. Start with half and add more if you like. Don’t skip it!
- A splash of vanilla extract: Good quality stuff if you have it, makes a difference. About a teaspoon, maybe a touch more if you’re feeling wild.
- Optional extras: A pinch of salt (weird, but it enhances the flavour!), a handful of spinach (for extra green colour and stealthy veggies – trust me, you can’t taste it), or a tiny pinch of cardamom.
Let’s Make It! The Simple Steps
Honestly, this is less ‘recipe’ and more ‘throw stuff in a blender’.
- Okay, first things first, get your avocados ready. Halve ’em, pit ’em, and scoop that lovely green flesh into your blender or food processor.
- Pour in your coconut milk or cream.
- Add your chosen sweetener, the lime or lemon juice, and the vanilla extract. This is where I usually sneak a little taste of the mix to see if it’s sweet enough, but be warned, it doesn’t taste like ice cream yet!
- If you’re adding any optional extras like spinach or salt, chuck ’em in now.
- Now, blend! Blend, blend, blend until it’s *perfectly* smooth. You want zero chunks of avocado here. This might take a couple of minutes, scraping down the sides as needed. It should look like a super thick, vibrant green smoothie. Don’t worry if it looks a bit weird at this stage – it always does!
- Taste again. Adjust sweetness or lime juice if needed. Remember, flavours are less intense when frozen, so it should taste *just* a little sweeter or brighter than you think it needs to.
- Okay, here’s the ice cream maker part. If you have one (and I highly recommend you do if you like homemade ice cream, The Kitchn often has good reviews), pour the mixture in and churn according to the manufacturer’s instructions. This usually takes 15-30 minutes until it’s soft-serve consistency.
- No ice cream maker? No problem! Pour the mix into a freezer-safe container. Pop it in the freezer. Every 30-45 minutes for the first couple of hours, take it out and give it a good stir with a fork or whisk to break up ice crystals. It’s a bit of a faff, but it works! (I admit, I sometimes skip a stir and just end up with a slightly icier texture, which is still perfectly edible!)
- Once it’s firm enough to scoop (usually 4-6 hours in the freezer, maybe longer without churning), you’re good to go!
Things I’ve Learned (Sometimes the Hard Way)
- Ripe is Ripe: Seriously, underripe avocados give you weird, hard bits. Overripe ones can make it taste… off. Find the sweet spot.
- Chill Out: The mixture freezes better if it’s chilled first. After blending, I often pop the container in the fridge for an hour or two before churning or freezing. It’s not essential, but it helps.
- Lime is Magic: That little bit of citrus is non-negotiable form e. It lifts the flavour and stops it from being too heavy or tasting *too* much like, well, avocado.
Experiments in Green: Variations I’ve Tried
I love playing with this basic recipe. Sometimes I’ll add:
- Chocolate Chips: Because chocolate and avocado is a surprisingly good combo. Mini chips work best.
- Coconut Flakes: To amp up the tropical vibe if I’m using coconut milk.
- A splash of rum: Just a tablespoon or two. Helps keep it scoopable and adds a lovely flavour. (Definitely for the grown-ups!)
One variation that didn’t really work out? Adding cocoa powder *instead* of chocolate chips. It tasted kind of muddy, not rich and chocolatey like I hoped. Stick to chips or a swirl of melted chocolate if you want chocolate!
Got the Right Kit?
Look, an ice cream maker makes this dreamily smooth, there’s no two ways about it. I have a pretty basic Cuisinart one like this that does the job brilliantly. But as I said, you can totally freeze and stir it without one, it just requires more babysitting.
Keeping It Fresh (If It Lasts!)
Store it in an airtight container in the freezer. A layer of cling film pressed directly onto the surface helps prevent ice crystals, though honestly, in my house it never lasts more than a day! Seriously, people just keep dipping into it.
How I Like to Serve It
Honestly? Straight from the container with a spoon is a perfectly acceptable way to enjoy this. But if you’re feeling fancy, it’s lovely with some fresh berries, a sprinkle of granola for crunch, or even a drizzle of honey or maple syrup. My mum likes a little grating of lime zest over the top.
Little Gems (Learned from Oopsies)
- I once tried rushing the freezing stage by not chilling the mixture first, and it took ages to set and was way more icy. Chilling definitely helps.
- Don’t use reduced-fat coconut milk if you go the dairy-free route. It just won’t be creamy enough, you’ll end up with avocado ice *shards*. Use the full-fat stuff, embrace the creaminess!
- Over-blending isn’t really an issue, but *under-blending* is. You really need it silky smooth at step 5. Little lumps of avocado in ice cream? Not a vibe.
FAQs – Stuff People Ask Me
Q: Does it taste like avocado?!
A: You know, it *does* have a subtle avocado flavour, but it’s more about the texture! It’s incredibly creamy and rich, and the lime/vanilla really makes it taste more like a tropical dessert than just mashed avocado. Most people are surprised how little it tastes like straight-up avocado.
Q: Can I make this vegan?
A: Absolutely! Just use the full-fat coconut milk instead of cream, and make sure your sweetener (like maple syrup or agave) is vegan. Easy peasy.
Q: My ice cream is rock hard, help!
A: Ah, yeah, homemade ice cream can do that! Just let it sit on the counter for 5-10 minutes before scooping. Or, if you’re impatient like me, zap it in the microwave for about 10 seconds, just enough to soften it slightly. Usually happens if you didn’t use the ice cream maker, or if your freezer is super cold.
Q: How long does it keep?
A: In theory, several weeks in an airtight container. In practice? Like I said, maybe 24 hours in my house. It’s just too good!
Anyway, give it a whirl! I reckon you’ll be pleasantly surprised. Let me know how it goes!
