Avocado Ice Cream
No ice cream maker? No problem! This no churn Avocado Ice Cream is creamy, rich and smooth. All you need is a mixer! (gluten free, vegetarian)
Servings: 12 servings
Calories: 285kcal
Ingredients
- 2 ripe avocados, peeled and pitted
- 1 14-ounce can sweetened condensed milk
- 2 tablespoons lemon juice (about the juice of one lemon)
- 1 pinch sea salt
- 1 1/2 cups heavy cream
Instructions
- Add avocados, sweetened condensed milk, lemon juice and sea salt into a blender. Blend until completely smooth. Transfer the mixture to a large mixing bowl.
- In the bowl of a stand mixer (you can also use a hand mixer if you don't have a stand mixer), add the heavy cream. Whip on medium-high speed until firm peaks form.
- Transfer the whipped cream to the pureed avocado mixture and gently fold together with a rubber spatula until completely combined and there are no white streaks.
- Pour the ice cream mixture into a standard loaf pan, cover with aluminum foil and freeze until completely firm, about 6 hours.
Nutrition
Serving: 1/12th of recipe | Calories: 285kcal | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 56mg | Sodium: 79mg | Potassium: 308mg | Fiber: 2g | Sugar: 25g | Vitamin A: 600IU | Vitamin C: 6.6mg | Calcium: 150mg | Iron: 0.2mg