Avocado ice cream (no churn)

No really! I saw this advertised on the specials board of a restaurant on Hst in D.C and have been kicking myself ever since for not trying it so I thought I should just make my own. It’s surprisingly fruity. Odd as it may sound.

I’ve seen avocado used as a vegan substitute in baking a few times but I’ve never really thought about enjoying the flavour of avocados as something sweet in themselves. And I really do enjoy them. This is delicious served with fresh raspberries, the sharpness of the fruit sets off the creaminess and sweetness of the ice cream really well. Trust me, if you like avocados you have to give this a go…

Avocado ice cream

Ingredients

300ml double cream
175g condensed milk
juice of 1/2 a lime
1 medium very ripe avocado

Mash or purée the avocado flesh with the lime juice, try to get it to be as smooth as possible. Next beat in the condensed milk using an electric mixer. Finally whip the cream and then combine it with the avocado mixture. Make sure that the two are really well blended together. Pour into a freezer-proof container and freeze until solid. Allow to soften at room temperature for a few minutes before serving.

Avocado ice cream