Ice Cream Sunday: Avocado Ice Cream

I’ve never blogged about it, but I eat avocados regularly. In fact I’ve always eaten avocados because they are grown locally, and availabe everywhere in Trinidad. I’ve eaten it on toast, had it in smoothies, had it in salads, and more times than not, eaten as a side to a meal. The ones that I grew up with looked like those shown below. 

Trinidad Avocados

As you can see, these are about four times the size of the Haas avocados, which are so common here. They have the same smooth, buttery, creamy taste as the Haas variety there's just a heck of a lot more of it.  A couple weeks ago, I had an amazing avocado crème brulee at Mata Bar, and it inspired me to try and make a delicious avocado ice cream.  It was so simple to make, avocado plus four ingredients and a couple of hours later, you too can be enjoying a taste of the tropics at home.

Avocado Ice Cream © 

Avocado Ice Cream ©

Ice Cream Sunday: Avocado Ice Cream

yield: 2 Quarts  prep time: 20 minute(s)
cook time: 0 minute(s)  total time: 20 minute(s)


Avocados ((12 ounces))
1 tablespoon
Lemon Juice (Fresh Squeezed)
1 1⁄2 cup
1⁄2 cup
1 cup
Half and half (substitute heavy cream)


1. Peel, pit and cut the avocados into chunks.

2. Add the avocados, lemon juice, milk, and sugar to a blender and puree.

3. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine.

4. Place the mixture into the refrigerator and chill for about 4 to 6 hours.

5. Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.


(Alton Brown - Food Network)