AVOCADO ICE CREAM
This ice cream is packed with bright avocado flavor. It's also incredibly easy to make - no churning required. Top it with some flaky sea salt for a sweet and salty bite.
Provided by Food Network Kitchen
Categories dessert
Time 4h35m
Yield 12 servings (1/2 cup each)
Number Of Ingredients 5
Steps:
- Chill the loaf pan in the refrigerator for at least 30 minutes.
- Puree the avocado, milk, lemon juice and salt in a blender until smooth, about 1 minute; transfer to a large bowl.
- Whip the cream in another large bowl with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. With a rubber spatula, fold about 1 cup of the whipped cream into the avocado puree until combined. Fold the lightened mixture back into the whipped cream until well blended. Pour into the chilled loaf pan, and place in the freezer until firm, 4 hours or overnight.
AVOCADO ICE CREAM SAUCE
If you want to jazz up your vanilla ice cream, but not in the mood for hot fudge nor caramel sauce, try this refreshing topping!
Provided by ernesta
Categories Dessert Sauces
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Mash the avocados in a bowl using a fork. Stir in the sugar and milk until smooth and completely blended.n
Nutrition Facts : Calories 216.8 calories, Carbohydrate 21.8 g, Cholesterol 1.2 mg, Fat 15 g, Fiber 6.7 g, Protein 2.5 g, SaturatedFat 2.3 g, Sodium 13.3 mg, Sugar 13.9 g
AVOCADO ICE CREAM
Provided by Alton Brown
Categories dessert
Time 8h15m
Yield 1 quart ice cream
Number Of Ingredients 5
Steps:
- Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.
- Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.
AVOCADO CREAM SAUCE
From fooddownunder.com. Great on chicken and fish. Can also be used as a dip or in place of red or green salsa on enchiladas.
Provided by mariposa13
Categories Sauces
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In food processor fitted with chopping blade, puree avocado with garlic, lime juice, and herbs.
- Melt butter in a saucepan over low heat. Stir in avocado puree and cook over low heat, stirring occasionally, until heated through.
- Add cream and continue to heat, but do not allow to boil.
- Salt to taste and serve.
Nutrition Facts : Calories 245.5, Fat 23.4, SaturatedFat 7.6, Cholesterol 25.2, Sodium 54.7, Carbohydrate 10.2, Fiber 6.9, Sugar 0.8, Protein 2.7
AVOCADO ICE CREAM
My grandfather's favorite dessert is the inspiration for this light and delicious treat that kids and adults alike will love!
Provided by HAPA_GRRL
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 6h10m
Yield 8
Number Of Ingredients 6
Steps:
- Pour the water into a saucepan, and bring to a boil; stir in sugar until dissolved. Bring the syrup back to a boil, reduce heat, and boil gently until the syrup is reduced to 1 cup, about 10 minutes. Remove from heat, and allow to cool.
- In a mixing bowl, mash the avocados to your desired consistency, either smooth or chunky. Mix in the evaporated milk, 1% milk, and lime juice. Stir in the cooled sugar syrup until completely incorporated. Chill the mixture completely in the refrigerator, about 4 hours.
- Pour the chilled mix into an ice cream maker, and freeze according to manufacturer's instructions; pack the ice cream into a lidded container, and freeze until firm, at least 1 hour.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 35.9 g, Cholesterol 13.1 mg, Fat 12.7 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 3.4 g, Sodium 58.1 mg, Sugar 30.5 g
AVOCADO ICE
_(Nieve de Aguacate)_ _**Editor's note:** The recipe and introductory text below are excerpted from Zarela Martinez's book [](http://www.ecookbooks.com/products.html?affiliateID=16283&item=S563)_[The Food and Life of Oaxaca](http://www.ecookbooks.com/products.html?affiliateID=16283&item=S563). _Martinez also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page._ _To read more about Martinez and Oaxacan cuisine, [click here.](/features/going_global/oaxacan/intro)_ The idea of making ice cream from avocados is not strange or outlandish to Oaxacans. In many Latin American countries, avocados are eaten as dessert. (Brazilians make them into a sweet mousse.) _Nieve de Aguacate_ is one of the perennial favorites at Oaxaca City ice-cream stands. It is naturally creamier than the usual fruit-based _nieves;_ but some acid is necessary to offset the blandness of the avocado. Fresh lime juice is the perfect complement.
Provided by Zarela Martinez
Yield Makes about 1 quart
Number Of Ingredients 5
Steps:
- Make the simple syrup: Combine the water and sugar in a small saucepan. Heat gently, stirring constantly, until the sugar is completely dissolved. Bring to a boil over medium heat and cook until reduced to 1 cup. Let cool to room temperature. (Syrup can be made ahead and stored, refrigerated, in a tightly covered container.)
- In a blender or food processor, process the avocados and milk to a perfectly smooth texture. Add the syrup and lime juice, starting with a little less than all of each and adding more to taste.
- Freeze by manufacturer's directions for your ice-cream maker. Or to still-freeze, pour into a 1-quart container (preferably stainless steel), place in the freezer, and freeze for 2 hours. Remove and beat the mixture until it is a fine-textured slush, using a chilled rotary beater or hand-held electric mixer (with beaters chilled). The aim is to break up the ice crystals and aerate the mixture for a fluffier texture. Return to the freezer for 1 more hour; remove and beat in the same manner. Return to the freezer until ready to serve.
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