A Creative Avocado Ice Cream Recipe
If you're truly an avocado lover, you might be looking for unconventional ways to add the fruit into your diet. But this easy recipe takes avocado where you probably haven't seen it before: into ice cream. And more specifically, into an ice cream mixture made from sweetened condensed milk and coconut milk.
You'll need a blender and an ice cream maker for this frozen treat, but it's worth the multi-step process. Plus, there's not really much hands-on time; it's more about refrigerating and then freezing the ingredients. (You'll have to first create the ice cream mixture in a blender and refrigerate it for an hour before freezing it for an additional three hours after transferring it to the ice cream maker.)
And if you're skeptical about putting avocado into an ice cream mixture, don't be: The combination actually makes a lot of sense, when you think about it. Avocados are thick and creamy, just like ice cream. And their higher fat content helps provide some of that thicker consistency that fans of ice cream have come to know and love.
Plus, with five grams of fiber and seven grams of protein, this treat is healthier than your average bowl of ice cream. There are 45 grams of sugar in each serving of this recipe, though, so you'll want to be mindful of your sugar intake for the rest of the day, but it's worth every bite of this creamy treat.
Nutrition: 379 calories, 18 g fat (7 g saturated), 99 mg sodium, 5 g fiber, 45 g sugar, 7 g protein
Makes 6 servings
Ingredients
2 medium avocados, halved, seeded, and peeled
1 14-oz can sweetened condensed milk
1 cup canned light coconut milk
2 tsp lime zest
6 Tbsp lime juice
1/4 cup sugar
How to Make It
- In a blender, combine avocados, sweetened condensed milk, coconut milk, lime zest, lime juice, and sugar. Cover and blend about 1 minute or until smooth. Cover and refrigerate about 1 hour, or until cold.
- Pour avocado mixture into an ice cream maker. Freeze according to manufacturer's directions. Transfer to an airtight container; cover. Freeze about 3 hours or until firm. If desired, serve with pecans and additional lime zest.
