I know I’ve mentioned my addiction to Instagram reels. Some of you reading this have to relate. I’ve been intrigued enough by several reels to experiment. I had two recent fails completely unrelated to ice cream, which I will share in another post, but this one was a success. If it passes the husband who loves sweets and ice cream test, it must be good. Right? My grocery just had a special on avocados, 7 for $7 or $1.99 each. So, of course, I bought seven. We had Navajo tacos the other night with guacamole. I’ve had avocado toast. And now we have avocado ice cream. I modified the recipe a bit, but it’s very quick and easy, and maybe even a little bit healthy. Avocados have carotenoid and antioxidant lutein for eye health, they are a great source of potassium and folate…a B vitamin, they are a good blood sugar stabilizer, and they contain healthy fats, fiber, and magnesium. Plus they taste amazing! So make this ice cream, and enjoy every healthy bite.
Ingredients:
2 ripe avocados peeled and diced
2 T fresh squeezed lemon juice
1 can sweetened condensed milk
2 cups of heavy cream for whipping
1/3 cup sugar
1/2 heaped cup shelled salted pistachios
Combine avocado, lemon juice, and sweetened condensed milk in a blender or food processor. (I used my Nutri-Bullet because it’s less cleanup). Process until smooth and creamy.
Using a hand mixer or a stand mixer whip the heavy cream, gradually adding the sugar. Beat until stiff peaks form.
In a large bowl gently fold one third of the cream into the avocado. Repeat until all of the cream has been incorporated taking care not to over mix.
Lastly, fold in the pistachios.
Transfer the ice cream to a loaf pan, cover tightly with Saran Wrap, and freeze.
Freeze for several hours. Scoop and serve.
I sprinkled on mini chocolate chips because almost everyone loves chocolate. You could add strawberries, chocolate syrup, or any topping of choice. Don’t be afraid to try this, and think of all the health benefits of avocados as you eat your dessert.
NOTE: Feel free to substitute monk fruit or another sweetener for the sugar when you’re whipping the cream. I like a salty and sweet combo, but you could choose unsalted pistachios or another nut entirely.