4-Ingredient Avocado Ice Cream
A quick and easy avocado flavored no-churn ice cream
Servings: 1 5x13 pan
- 14 oz can sweetened condensed milk
- 2 ripe avocados mashed or pureed
- 1/4 teaspoon kosher salt Diamond Crystal
- 2 cups heavy cream
Chill a metal loaf pan in advance.
Whisk milk, avocado, and salt in a medium bowl. Set aside.
In a separate bowl, whip the heavy cream until stiff, forming whipped cream.
Fold the avocado mixture into the whipped cream mixture until combined.
Pour mixture into chilled loaf pan and freeze until desired ice cream consistency, approximately 5 hours.
I always put my metal loaf pan in the freezer before starting on this recipe. That way, once the ice cream mixture is made, it's being poured into an already cold pan.
To determine whether your whipped cream is ready, dip your whisk into the mixture, and then pull it straight up. If the mixture stands straight up and holds its shape, it's ready to go.