Avocado Ice Cream

Name: Avocado Ice Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1-1/4 quarts
Ingredients: 3 medium ripe avocados, peeled; 1-1/2 cups heavy whipping cream; 1 cup plain Greek yogurt; 3/4 cup sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup miniature semisweet chocolate chips, optional

Total Time Prep: 15 min. Process: 20 min. + freezing

Yield 1-1/4 quarts

Test Kitchen Approved

Have extra avocados? Put them to work in this thick and creamy chocolate ice cream. The light olive-green color makes it look like mint chocolate chip ice cream, but don't be fooled! The avocado flavor really shines through in this dessert. —Julie Andrews, Rockford, Michigan

Ingredients

3 medium ripe avocados, peeled
1-1/2 cups heavy whipping cream
1 cup plain Greek yogurt
3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup miniature semisweet chocolate chips, optional

Directions

Place all ingredients in a blender; cover and process until smooth.
Fill cylinder of ice cream maker no more than two-thirds full. (Refrigerate any remaining mixture until ready to freeze.) Freeze according to manufacturer’s directions, adding chocolate chips during last minute of processing, if desired.
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

Nutrition Facts

1/2 cup: 276 calories, 21g fat (11g saturated fat), 47mg cholesterol, 86mg sodium, 21g carbohydrate (17g sugars, 3g fiber), 3g protein.

Recipe Creator