Homemade Avocado Ice Cream Recipe

Ed Joven

This Homemade Avocado Ice Cream is so easy to make that no ice cream maker is needed. Store it in the freezer, and it will last for up to a month, that is, if you can stop the kids from finishing everything in one go.

4.89 from 9 votes

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Course Dessert

Cuisine Filipino

Servings people

Calories 225 kcal

Ingredients

2 pcs Ripe Avocados mashed or scooped
1 tbsp. calamansi juice or any citrus
2 packs 250ml nestle cream, well chilled
½ cup sweetened condensed milk
A pinch of salt
Green food coloring optional
Cashews roughly chopped for toppings (optional)
Chocolate Syrup (optional)

Instructions

To prepare the sorbetes, wash avocados, slice and discard the pit.
Scrape the avocado flesh using a teaspoon or a shred peeler and places it on a large bowl, and add the calamansi juice.
Add in 2 packs (@250ml) chilled nestle cream, a half cup of sweetened condensed milk and a pinch of salt.
Mix the avocado with an electric mixer until smooth and incorporated.
Taste test the avocado mixture if you wish to be a little bit sweeter just add a little more from the remaining sweetened condensed milk and mix again until well blended.
You can do it manually with a whisk if you want, but I find it easy and fast using a hand mixer.
Cover with a lid, plastic or anything and freeze until partially set about an hour or less.
Take off from the freezer and mix it again with the electric mixer until smooth, cover and freeze for another hour.
Again, do it for the last time and freeze until it is ready to be served.

Video

Try this 3 Ingredient Avocado Ice Cream:

Nutrition

Serving: 1cupCalories: 225kcalCarbohydrates: 30gFat: 11gCholesterol: 22mgSodium: 25mgSugar: 26g

Keyword Filipino Desserts, Ice Cream, Pinoy Desserts