{"id":31204,"date":"2015-07-11T12:32:12","date_gmt":"2015-07-11T19:32:12","guid":{"rendered":"http:\/\/goodlifevancouver.com\/?p=31204"},"modified":"2026-09-30T16:17:36","modified_gmt":"2026-09-30T23:17:36","slug":"avocado-ice-cream","status":"publish","type":"post","link":"https:\/\/goodlifevancouver.com\/staging\/2138\/avocado-ice-cream\/","title":{"rendered":"Avocados and Ice Cream"},"content":{"rendered":"

Once again I’ve been fooling around in the kitchen with Avocados from Mexico<\/a> and as it’s been a bit hot, I thought I’d chill out with some ice cream. \u00a0This recipe is inspired by Alton Brown with a few tweeks. Serve topped with strawberries or blueberries for extra super power!<\/p>\n

\"avocados1\"<\/a><\/p>\n

\"Avocado<\/a><\/p>\n

Ingredients<\/strong><\/p>\n

3 medium Avocados From Mexico
\n1 tablespoon freshly squeezed lime\u00a0juice
\n1 1\/2 cups whole milk
\n1\/2 cup sugar
\n1 cup cream<\/p>\n

\"Avocados<\/a><\/p>\n

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.<\/p>\n

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.<\/p>\n