Recipe by Chef Adrian "Cookie" Lowe
Nice and creamy avocado ice cream. Super smooth. Super refreshing. Goes great with a spicy gazpacho on a warm summer evening.
Top Review by Bluemonkey
OUTSTANDING! I only had two average sized avocados to use and I also used low fat sour cream and forgot the salt! It was absolutely delicious! Next time I'm going to try and use evaporated milk in place of the heavy cream to cut back on the saturated fats.
- 3 ripe avocados, pitted
- 3⁄4 cup sugar
- 1 cup sour cream
- 1⁄2 cup heavy cream
- 1 tablespoon lime juice
- 1 pinch salt
Directions See How It's Made
- Remove pit from avocados. Score avocado and put flesh in blender. Add all ingredients and blend until smooth. Place mixture in ice cream machine and mix until ice cream consistancy (about 15 minutes). Remove and enjoy!
- Note: For soft ice cream enjoy right away. For a firmer texture place in freezer for a few hours.