Avocado Ice Cream

Avocado Ice Cream is creamy, delicious and the perfect treat for hot summer days. It's so easy to make with no ice cream maker needed!

Guys, do I have something delicious for you! Avocado ice cream! With the sweltering summer upon us, a scoopful (or two) of this sweet, buttery cold treat will be a welcome respite from the torturous heat.

This, my peeps, is heaven on a spoon. It's rich, creamy and reminiscent of the "dirty" ice cream peddled in the Philippines via ambulant carts. It's so easy to make yet tastes so much better than store-bought. You don't even need an ice cream maker to make a batch.

And if you're in the mood for more flavors, check out my mango ice cream, ube macapuno ice cream, and buko pandan ice cream flavors. Enjoy!

Four ingredients you'll need

• Avocados- I like to use Hass variety for their buttery taste and smooth, less fibrous texture.
• Lemon juice- keeps the avocados from browning
• Heavy cream- for the best results, use cream with at least 30% milk fat content for sturdy foam and better peaks.
• Condensed milk- adds sweetness and prevents ice crystals from forming for a smooth, silky consistency.

How to make no-churn avocado ice cream

1. Cut avocados in half and remove pits. Using a spoon, scoop out the flesh and drizzle with lemon juice to prevent browning.
2. Blend the avocados with condensed in a food processor until smooth. Transfer the mixture to a large bowl.
3. Beat the heavy cream in a large bowl using a hand mixer until stiff peaks form. Start beating the cream at low speed to build smaller bubbles for a stable foam. When the mixture begins to thicken, increase the speed to medium and continue to beat until you reach stiff peaks.
4. Gently fold in the whipped cream to the avocado mixture until there are no visible white streaks. The lighter and airy the whipped cream, the silkier the ice cream. Add the blended avocados to the whipped cream in thirds and fold in gently with a flexible spatula to prevent the whipped cream from deflating.
5. Transfer the mixture into a loaf tin. Cover with plastic wrap, pressing down film onto the surface of the mixture to prevent ice crystals from forming.
6. Freeze for at least 6 hours or overnight until firm.

Serving suggestions and storage instructions

• This homemade avocado ice cream is a delicious Summer or year-round treat. Serve a scoop or two in a bowl or waffle cones. You can also enjoy it with barquillos or wafers.
• I like to keep the ice cream in a loaf pan which works both for freezing and serving. Just make sure to press down a plastic wrap gently on the entire surface of the ice cream to prevent ice crystals from forming.
• Store the ice cream container at the back part of the freezer where the temperature is at its coldest and most consistent as fluctuations in temperature can result in a grainy texture.