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Avocado Ice Cream

Dessert.Master's picture
  Unflavored gelatin 1 1⁄2 Teaspoon
  Cold water 2 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Egg 1 , separated
  Avocado 1 Large, peeled and pitted
  Plain yogurt 1⁄2 Cup (8 tbs)
  Lime juice 2 Tablespoon
  Sugar 2 Tablespoon

Sprinkle gelatin over water in small dish and let stand until softened.
Meanwhile, combine cream, 1 tablespoon sugar and salt in small saucepan and cook over low heat just until bubbles form at rim.
Beat egg yolk and stir into gelatin.
Blend gelatin mixture into cream and let cool completely.
Puree avocado in processor or blender.
Add to cream mixture with yogurt and lime juice, blending well.
Beat egg white in large bowl until soft peaks form.
Gradually add 2 tablespoons sugar and continue beating until stiff.
Fold avocado mixture into egg white.
Turn into shallow pan or ice cube tray, cover with foil and freeze until firm (for lighter texture, beat mixture in processor or electric mixer several times during freezing process).

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1418 Calories from Fat 926

% Daily Value*

Total Fat 107 g164.8%

Saturated Fat 38.9 g194.7%

Trans Fat 0 g

Cholesterol 391.9 mg130.6%

Sodium 684.1 mg28.5%

Total Carbohydrates 94 g31.3%

Dietary Fiber 26.9 g107.7%

Sugars 60.4 g

Protein 25 g49.5%

Vitamin A 19.1% Vitamin C 82.6%

Calcium 28.7% Iron 18.3%

*Based on a 2000 Calorie diet

Avocado Ice Cream Recipe