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    You are in: Home / Recipes / Maryjane's Avacado Ice Cream Recipe
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    Maryjane's Avacado Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 10 mins

    10 mins

    4 hrs

    Chef PotPie's Note:

    This is our new favorite ice cream. The lemon makes it a little tart and it is SO SMOOTH! It's good alone, but we've had it with fresh strawberries and raspberries, too. YUM! The recipe says to just freeze in the freezer; I use my little ice cream/sorbet maker. From Maryjane's Farm.

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    Serves: 6



    Units: US | Metric


    1. 1
      Combine all ingredients in blender. Puree until completely smooth.
    2. 2
      Pour into 2 quart baking dish.
    3. 3
      Cover and freeze until firm, about 4 hours. (Can be transfered to an airtight container and kept in freezer for up to one month.).
    4. 4
      Before serving, let stand at room temperature for 15 minutes. Use ice cream scoop to serve. Top with fresh fruit or mango salsa in desired.

    Ratings & Reviews:

    • on August 07, 2013


      I thought, what the heck, I'll try it! And believe it or not, it was pretty darn good. If I had used half and half as directed I am sure it would have got 5 stars, but alas I only had whole milk.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Maryjane's Avacado Ice Cream

    Serving Size: 1 (107 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 171.7
    Calories from Fat 95
    Total Fat 10.5 g
    Saturated Fat 3.7 g
    Cholesterol 14.9 mg
    Sodium 19.7 mg
    Total Carbohydrate 19.4 g
    Dietary Fiber 2.7 g
    Sugars 13.7 g
    Protein 2.0 g

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