Ripe avocado blended with condensed milk for a slightly sweetened creamy avocado ice cream. Delicious and simple to make, this two ingredients ice cream will quickly become a summer favorite.
Happy 4th of July weekend! Hope you’ll celebrate with plenty of food and fun =)
I always associate Independence Day with BBQ and fireworks. It seems like tradition, doesn’t it?
And when I think of BBQ, I always feel like I need a healthy serving of avocado, whether it’s part of a dip or salad, or a dessert.
Growing up, I’ve always had an affinity for avocado. I love the creaminess and smooth texture of avocado. And it works great with almost everything. But something I grew with, and I’m not sure many people have tried before, is the tasty combination of avocado and condensed milk. There’s something about condensed milk that complements avocado so very well. It makes a great dessert or snack, which I’ll be sharing with you today.
Avocados, as I’ve mentioned before, are filled with tons of nutrients, which help promote heart health, regular blood sugar levels, and have anti cancer benefits. Since avocados are thick and creamy, it also makes you feel full much faster. In a previous post, I shared with you my Avocado Smoothie. It’s a favorite in my family.
This time, I wanted to share with you a similar recipe, but in a frozen dessert form. To be honest, I first started this recipe as Avocado Popsicles. Unfortunately, even after an entire night in the freezer, the Avocado Popsicles would not completely set. The plastic handles would pop out of the Popsicles, leaving me with Popsicles stuck inside the mold. I was extremely disappointed.
As I was trying to figure out why this recipe wouldn’t work (probably due to the naturally high fat content), I thought I could change the recipe a little bit. Why not make them into ice cream? If they wouldn’t harden completely as popsicles, I could put them in the freezer for a shorter amount of time and create ice cream. Avocado is naturally creamy so it’ll have the right consistency and texture.
And guess what? They were absolutely amaaazing!
Two ingredients: avocado and condensed milk. How much easier can it get to make dessert?
I’ll have to make sure to share this at Fiesta Friday =)
You have to try this. Trust me when I say you don’t want to miss this oh so very delicious dessert. It’s quick to prep, with simple ingredients, and it’s probably the creamiest ice cream you’ll ever taste.
What are you waiting for? I know you have these ingredients lying around.
First, cut two medium sized avocados in half, remove the large pit from the center, and then carve the avocado flesh from the outer shell. Using a spoon, mash the avocado a little bit.
Add in the condensed milk, and quickly mix it with the avocado. The reason why I do this is because sometimes my Magic Bullet, or the blender, doesn’t always evenly mix the avocado with the condensed milk. The avocado is too thick and creamy for the rotating blades to do a good job. So I try to help it along a little.
Place these ingredients into a blender, and blend until it becomes creamy and smooth.
Pour the avocado and condensed milk mixture into a freezer safe container.
Allow the Avocado Ice Cream to chill for about 5-6 hours before serving. The avocado and condensed milk will have thickened into an ice cream like texture.
I don’t recommend freezing the Avocado Ice Cream for more than 7 hours because the outer part of the ice cream will be completely frozen and hard. However, the center will still be soft. If you do leave the Avocado Ice Cream in the freezer too long, let it sit at room temperature for 15-20 minutes to allow the outer part to soften a little before serving.
Serve the Avocado Ice Cream cold. Enjoy!
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