Too soon for another avocado recipe??? I definitely do not agree. Avocado is such an amazing fruit for kitchen experimenting. It's creamy, healthy and versatile. If you haven't yet, do check my previous avocado recipes for avocado cheesecake and one of my favourite go to salad recipes, avocado chicken salad. Both recipes are super simple and fail proof. Avocado is such an amazing fruit, that you can use for both sweet and savoury. One of the many ways you can use it, is, to make Avocado milkshake or even lassi. So super simple. Just blend avocado , milk and honey to make a refreshing milkshake and for lassi, substitute the milk with yogurt. They are sure winners.
The ingredients for this no churn ice cream recipe are similar to what I used for the cheesecake, of course, omitting the gelatin bit. This, again was a fun experiment with favourable results, that made me wanna go back to it with minor tweaks and voila, it is now a regular in the household.
As with the cheesecake, I've used lime in this recipe as well. I can't seem to get over that crazy good combination of avocado and lime, and that the lime prevents the avocado from browning is extra help. I've used condensed milk for sweetness, thereby avoiding even the least bit effort of creaming the avocado and sugar together to combine.
This ice cream is perfect for summery days and really needs nothing else. My only advice, eat it fresh.
Avocado Ice Cream
Ingredients :
2 ripe avocados
Juice of 1 lime
4 tbsp milk
1/3 cup sweetened condensed milk
3 tbsp of yoghurt
75 gms cream cheese softened
1. Start with lining a mini loaf tin, or a suitable container with cling film, with a sufficient amount of film, overhanging on the sides.
2. Scoop the avocados into a blender. Add the juice of a lime, the condensed milk and 2 tbsp of the milk. Blend till it resembles a puree. You could pulse it a few times and then blend it if that makes it easier.
3. Toss in the yoghurt, the remaining milk and the cream cheese. Make sure the cream cheese is softened, it will be hard to blend otherwise. When everything has blended into a smooth puree, pour the mixture into the lined loaf tin.
4. Cover with the cling film and put into the freezer to set for atleast 4 hours or as I did, leave it to set overnight.
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