Avocado Ice Cream (Vegan)

Submitted by PDX Meems

"This is the best ice cream I have ever had. It is so delicious and easy to make. Best of all, there are no animal products involved! The vitamin C tablet might seem strange but you really can't taste it at all and it keeps the avocados from turning brown."

 

• Ready In: 2hrs
• Ingredients: 7
• Yields: quart
• Serves: 8

ingredients

• 2 cups whole-fat soymilk
• 3⁄4 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)

directions

1. 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.
2. 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.
3. Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
4. Ice cream can be made 1 week ahead.

Reviews

[Ebirch]

Delicious and easy. This was the first time I've tried avocado ice cream. It makes a nice smooth ice cream. I added the avocados to the soy milk mixture while it was still warm as I am slightly allergic to raw avocado and it worked out well.