Avocado Ice Cream
A creamy and refreshing dessert that combines the buttery texture of avocados with sweet chocolate and lime.
Equipment
- Food Processor
- Ice Cream Maker
- Airtight Container
Ingredients
- 3 count ripe avocados (Hass variety recommended, about 1 ½ pounds)
- ¾ cup granulated sugar
- 1 cup reduced-fat plain Greek yogurt (2% or higher)
- ½ cup heavy cream
- 1 Tbsp. fresh lime juice
- ¼ tsp. kosher salt
- 8 oz. bittersweet chocolate (60% or higher cacao solids), chopped
Instructions
- Prepare avocados by slicing them in half and removing the pits. Scoop the flesh into a food processor.
- Add sugar, Greek yogurt, heavy cream, lime juice, and salt to the food processor. Puree for about two minutes until smooth and the sugar has dissolved.
- Transfer the mixture to your ice cream maker and follow the manufacturer's instructions.
- About ten minutes before the ice cream is finished, add the chopped bittersweet chocolate and continue mixing until evenly distributed.
- Serve immediately for a soft-serve consistency or transfer to an airtight container for a firmer texture. Freeze for up to four hours if desired.
- Let the ice cream sit at room temperature for 15-20 minutes before scooping for easier serving.
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Notes
Store in an airtight container for up to three months. Let sit at room temperature before scooping.