The desire for ice cream began about a month ago, when I wanted to make ___ ice cream (can’t say; it might still be coming), but couldn’t find the main ingredient. I tried to make ice cream last weekend, but forgot half of the machine in
I do love the Vietnamese avocado shakes so, so much. And when I was in
Yes, it tastes like avocado – but with sugar and cream. If you've ever ventured into the realm of non-traditional ice cream flavors, you already know that anything tastes spectacular mixed with sugar and cream, then frozen.
The sour cream adds a tangy note that's not present in the Vietnamese avocado shakes. If I were to make it again I might skip the sour cream, and just sub in more avocado. Just a thought; still yummy, though.
Hee hee! The avocado-green blender really is avocado-green.
Avocado Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
Makes 1 quart
3 ripe avocados, pits removed and flesh cut into chunks
¾ cup sugar
1 cup fat free sour cream
½ cup heavy cream
1 tablespoon lime juice
pinch of salt
- Put avocado chunks and the remaining ingredients into a blender, and blend until smooth.
- Pour blended ingredients into an ice cream machine, and churn until frozen.
- Store in freezer.