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Avocado Ice Cream is one of easiest ice creams you could make. Healthier than other ice creams, it is creamy and delicious. In this recipe I have not used any sugar but used Agave nectar as the sweetener instead. You can try replacing Agave nectar with any other sweetener of your choice.
Serves: 4 to 6
Ingredients:
Avocado, ripened – 3
Fresh Mint Leaves – 7 to 8 (optional)
Lemon Juice – 1 tablespoon
Agave Nectar – 1 cup (try using Sugar instead, if you prefer)
Salt – a pinch
Fresh Cream – 1 1/2 cups
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Method:
- Halve the avocados and scoop out the pulp.
- Take the avocado pulp, fresh mint leaves, lemon juice agave nectar and salt in a blender and blend into smooth puree.
- Now add fresh and blend until the mixture is creamy.
- Pour into a flat bottomed glass or metal container and freeze for 4-5 hours.
- Chop the frozen mixture into small pieces and blend until it is smooth without any lumps. Be quick so that it does not melt.
- Transfer the blended mixture back to the flat bottomed glass or metal container and freeze for 7- 8 hours.
- Scoop out the icecream and serve topped with chocolate sauce / ganache.
