Hello, Spring! Yes, that is right … spring has arrived in Sydney. Excited to share recipes with colourful and fresh market produce. But before that, please let me share this avocado ice cream recipe first. It is still in season until early October, after all plus I promised a friend of mine that I will be posting this. Creamy ice cream made with fresh avocados, condensed milk, vanilla, coconut cream and topped with pistachio nuts for a bit of crunch. One of the best things about this homemade treat is you don’t need an ice cream maker to whip this. Yes, my friends, no churn! You can use either a food processor or hand-held beaters to make this. Just make sure you use ripe avocados and to really process or mash them well so you get a creamy texture. The pistachios are optional but I think you would want chopped pistachios toppings for added texture and taste.
- 3 medium size ripe avocados
- 2 tablespoons lemon juice
- 395g can sweetened condensed milk
- 270ml can coconut cream
- 1 teaspoon vanilla extract
- chopped pistachios, for topping
- Halve the avocados and remove seeds. Scoop the flesh into the food processor. Add the lemon juice and process until smooth. If using hand-held beaters, scoop flesh into a large bowl. Mash the avocados first, add lemon juice then beat until smooth.
- Add the condensed milk, coconut cream and vanilla extract. Process (or beat) until combined.
- Transfer mixture to a container. Some recipes will suggest that you use an airtight container. I find though that a tin loaf pan works as well. If using the airtight container, cover with lid. If using loaf pan like I do, cover with cling wrap. For the next two hours, stir the mixture every 30 minutes. That is to make sure that it freezes evenly and to avoid crystal formations.
- Freeze until firm. Normally takes at least 3 hours. Remove from freezer 10 minutes before serving to soften slightly.
- Top with chopped pistachios.