Avocado Ice Cream (Vegan)

Recipe by PDX Meems
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 8
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups whole-fat soymilk
  • 34
    cup evaporated cane juice
  • 1
    pinch salt
  • 3
    slices fresh orange zest (4-by 1-inch)
  • 2
    tablespoons cornstarch
  • 2
    firm-ripe california avocados (1 to 1 1/4 lb total)
  • 500
    ml vitamin C powder (crush a chewable pill)
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DIRECTIONS

  • Bring 1 3/4 cups soy milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
  • Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add soy milk mixture and blend well.
  • Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
  • Ice cream can be made 1 week ahead.
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