Thursday, 6 August 2015

Avocado Ice Cream

Avocados are always available in our kitchen.  My husband and I snack on them as is.  I always store them inside the fridge to delay their ripening because if they are just left on the counter top, they all get ripe all at once the following day.  

Lately, I noticed that with the variety of avocados we bought, the meat turns dark when they get ripe.  I usually don't like to eat them at such state and so is my husband.  But I hate wasting food so I decided to just make ice cream out of them instead of throwing them into the garbage.  

For my avocado ice cream,  I made use of some of the avocados with dark colored meat and I also used the avocados that are almost ripe (their meat are a bit soft). I got the inspiration for my recipe from 2 beautiful members of Ifoodala a food group on facebook in which I am also a member .  Thank to the generosity of Ms. Girlie Echon Oriel and Yuri Yamakita). 

Here is my three-ingredient avocado ice cream.   You don't need any churner nor ice cream maker to make this. My avocado ice cream is really creamy, rich,and delicious. The husband likes it a lot including our Persian cat, Lazie


Ingredients :

Avocado - 4 medium fruits
Whipping Cream - 250ml
Condensed Milk - 150 ml (up to 180ml)

Procedure :

1. Refrigerate the whipping cream and condensed milk for at least 6 hours.
2. Peel avocados and remove  seeds.  Place avocados in a blender and puree it until smooth.
3. Whip cream until fluffy.   Add milk and continue whipping.
4. Throw in the pureed avocado to the cream-milk mixture then whip
5. Pour into a container. Freeze for two hours then whisk using a wire whisk
6. Freeze for another 2 hours and then whisk. Freeze for another 2 hours or until the ice cream sets,  then serve.

© myFresha-licious (06August2015)


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