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Avocado Ice Cream

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Ingredients
  Ripe avocados 2 Medium (Well Ripened)
  Lemon juice 1⁄4 Cup (4 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄4 Teaspoon
  Cream 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Plain gelatin 1 Teaspoon
  Cold water 1 Tablespoon
Directions

Cut avocados in half.
Strip off the peel and remove pit.
Puree through a fine meshed sieve or mash fine with a silver fork.
Immediately add the lemon juice, sugar and salt and stir until sugar is dissolved.
Add the cream and milk.
Soften gelatin in water for 5 minutes.
Dissolve over boiling water.
Stir very thoroughly into avocado mixture.
Turn into the freezer can.
Pack in ice and salt and freeze according to directions.
Makes 1 quart.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Avocado

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2399 Calories from Fat 770

% Daily Value*

Total Fat 89 g136.7%

Saturated Fat 23 g115.2%

Trans Fat 0 g

Cholesterol 39 mg13%

Sodium 1046.4 mg43.6%

Total Carbohydrates 390 g129.9%

Dietary Fiber 33.7 g135%

Sugars 248.4 g

Protein 30 g59.9%

Vitamin A 27.6% Vitamin C 130.1%

Calcium 81.6% Iron 16.2%

*Based on a 2000 Calorie diet

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Avocado Ice Cream Recipe