I could gobble up avocados. If I’m in a hurry, I’ll drizzle a half with some olive oil and a sprinkle of salt and pepper, and voilà! a yummy snack. Salads, sandwiches, spring rolls, guac, tacos, breakfast, lunch or dinner, I’ll eat some avocado. With all this avocado enthusiasm, I’m surprised that I hadn’t had any for dessert until recently.
This ice cream actually only happened because my mum had stocked up on avocados recently, and I hadn’t been at home much so they were ripening fast without anyone taking advantage of their goodness (I guess my family needs an avocado monster around the house). To solve this conundrum, I was looking for avocado recipes that would freeze well. There don’t seem to be many of those out there — except for avocado ice cream!
I know it might sound weird, but it’s a very refreshing flavour; light and just the right amount of sweetness. Don’t knock it til you try it! 

I didn’t seem to have all the necessary ingredients to properly follow any of the recipes I found online, so this is what I came up with. Some recipes call for mint, or coconut milk and lime juice, which I think would also be delicious. If you don’t have condensed milk on hand, a lot of recipes called for heavy cream, so don’t despair! This could also be really interesting as more of an “amuse bouche” and less of an ice cream…what do you think? I can’t wait to try different flavour combinations!

Avocado Ice Cream
(makes enough for 6-8 bowls)

3 medium avocados (I used Hass), scooped out of the peel and pitted
330mL (one small can, or about 10 fluid ounces) of condensed milk
1 cup milk
3/4 cup granulated sugar
1/4 cup lemon juice

Blend all the ingredients together until it is smooth.  Place in your ice cream maker and follow the machine’s directions. I churned mine in the ice cream maker for approx. 30 minutes and then put it in an air tight container in the freezer until it was ready to serve.  If you don’t have an ice cream maker, you could use a stand mixer instead to “churn” it (use a high speed), and once it has reached a thick enough consistency place it in a container in the freezer. You could maybe remove it from the freezer every once in a while when it is freezing just to fluff it up.

It’s a perfect day to enjoy some ice cream over here…hope the sun is shining where you are!