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Avocado Ice Cream

Yields6 ServingsPrep Time15 minsTotal Time15 mins

Simple ingredients with a pistachio garnish

 2 medium size avocados (226gm total pulp)
 1 tin (395g) of condensed milk (sweetened)
 375 ml full cream
 pinch of salt
Garnish
 1 avocado, sliced
 Condensed milk
 Crushed pistachios
1

Add avocado, condensed milk, lemon juice and salt in a blitzer or food processor and blitz/blend into smooth puree.

In a separate bowl, whip the cream with a whisk until hard peaks form.

Mix avocado puree and 1/2 of the whipped cream to combine well.

Add remaining whipped cream into the bowl and fold in gently (make sure you don’t over mix here).

Put the mixture in a large tin/container and freeze for at least 6 hours or overnight.

Scoop the ice cream into a bowl and top with sliced avocado, condensed milk and crushed pistachios.
Then… tuck in.

Nutrition Facts

Servings 6