Avocados and Ice Cream

Once again I’ve been fooling around in the kitchen with Avocados from Mexico and as it’s been a bit hot, I thought I’d chill out with some ice cream.  This recipe is inspired by Alton Brown with a few tweeks. Serve topped with strawberries or blueberries for extra super power!


Avocado Ice Cream


3 medium Avocados From Mexico
1 tablespoon freshly squeezed lime juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup cream

Avocados From Mexico

Peel and pit the avocados and add with the lime juice, milk, and sugar to a blender (I use Vitamix) and puree. Transfer the mixture to a mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill for 5 hours.

Process the mixture in an ice cream maker, but only for 5 to 10 minutes, not the usual length. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

*Please note that I am an Avocados From Mexico Ambassador and am compensated as such, but I’d eat this ice cream even if I weren’t!