As the much needed warm weather brings sun to the trees, we enjoyed some avocado ice cream here at the farm. I made this using the hass avocados and a tangerine from my CSA box and brought it in for everyone in the farm office to try. It may be no surprise, but based on the reactions of the farm staff, it’s a love it or hate it dessert. Jeff and I are on the loved it spectrum, but we’re also both big fans of green tea ice cream, so it could be we’re predisposed to liking green ice creams!
Avocado Ice Cream
- 2 medium ripe avocados
- juice from a small tangerine
- 1/3-1/2c sugar
- 2 1/2c half and half
Peel and pit the avocados and put into a blender or a food processor. Squeeze in the juice from a small tangerine. I used one of the smaller golden nugget from my farm box, but about 1-2T juice from any of the other citrus in the box would work just as well. Add 1/3 to 1/2c of sugar, depending on desired sweetness. Add 1/2c of the half and half and blend until no chunks remain.
Transfer to a mixing bowl, add the remaining 2c of the half and half and whisk until combined. Cover and refrigerate until the temperature is at or below 40 degrees (roughly 4-6 hours).
Mix according to your ice cream maker’s directions. It took about 10 minutes with my Kitchenaid stand mixer’s attachment, and after a couple hours in my freezer it went rock hard. If I made this again I would mix it to a softer consistency.
Photo credit: The photograph of ice cream in this post was taken by Kimi Owens and is licensed Creative Commons Attribution.