avocado ice cream


There are indeed several reasons why you could be flipping to another page right now, or just thinking that I’m a little crazy; one being that its 19º outside and I’ve chosen to make ice cream, which is equally cold as the weather. My response is that you’d all be crazy to tell me that you never eat ice cream when it’s cold outside, and also that, after several days of wining (not so much) and dining myself at my mom’s courtesy, I’d exhausted myself of Crumbs Bakery cupcakes and cookies and needed something homemade.

The second and most obvious reason is that you’re probably all confused, because the last you checked, avocado wasn’t dessert. Well, you’re right, it still isn’t, only kind of, because apparently avocado ice cream is a thing. Mhmm. In Mexico. A more local version though came up in The Perfect Scoop, and I, teetering on the edge my seat out of boredom from my Biology textbook, threw caution to the wind.
It was tasty, indeed, but for something that called for such an unusual ice cream ingredient, I thought it would be amazing- if it wasn’t, why would you puree some avocado with some sugar and some sour cream, then freeze it like it was, I don’t know, some delicious chocolaty confection?Despite its oddity, it really was creamy and had a flavor almost reminiscent of pistachio, but then there was a tang, that must have been from the lime juice, giving it an “eh” factor that I think was the reason this ice cream didn’t live up to my expectations. With that said, there must be some good recipes out there that beautifully compliment the creaminess and mild flavor of avocados, but this isn’t it. But I must say, this recipe was a champion of time, taking about 15 minutes to make, thus getting points for enabling me to simultaneously study for my midterms.
Avocado Ice Cream
From The Perfect Scoop by David Lebovitz
3 avocados (preferably Hass)
3/4 cup sugar
1 cup sour cream
1/2 cup heavy cream
1 tablespoon freshly squeezed lime juice
Big pinch of salt
Cut open the avocados, remove the pits, and scoop out the flesh. Combine all ingredients in a food processor or blender and puree until smooth. Freeze immediately  in your favorite ice cream maker according to the manufacturer’s instructions.
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3 Responses to avocado ice cream

  1. It looks delicious! I never would have thought to use avocado in ice cream! Could you send a spoonful to me? :D

  2. Anna says:

    Hubby would love that, he is crazy for avocados. Looks great too.

  3. Pingback: 10 Rich and Creamy Avocado Recipes | Yummly

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