No Churn Avocado Ice Cream

No Churn Avocado Ice Cream

1 (14-oz) can sweetened condensed milk
1 large/extra large ripe avocado about 7.5 oz weighted whole, peeled and seed removed
2 cups cold heavy cream

  • In a blender, add avocado and condensed milk. Mix on high speed until smooth and no avocado chunks remain. Pour avocado mixture into a large bowl.
  • In a mixing bowl of a stand mixer, add cold heavy cream. Whip on high speed with wire whisk attachment until cream become stiff peaks.
  • Add in 1/3 of the whipped cream to the avocado bowl. Gently fold in the whipped cream until no white streaks remain, but careful not to mix too hard as you want to maintain the air that was whipped in. Repeat with another 1/3 of whipped cream and again with the final 1/3. Pour mixture into a 9 x 5 inch loaf baking pan. Freeze overnight until solid.

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