Creamy Avocado Ice Cream

This ultra-creamy avocado ice cream is silky, refreshing, and lightly sweet with a beautiful naturally green color.

Ingredients

• 2 large ripe avocados, peeled and pitted
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 tbsp fresh lime juice
• 1 tsp vanilla extract
• 1/8 tsp fine salt
• 6-8 fresh mint leaves, optional

Instructions

1. Cut the avocados into chunks and add them to a blender with the heavy cream, milk, sugar, lime juice, vanilla, and salt.
2. Blend until completely smooth and creamy, scraping down the sides as needed so no avocado bits remain.
3. If using mint, blend in the fresh mint leaves for a subtle fresh flavor, or leave them out for a pure avocado taste.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
5. Transfer the churned ice cream to a freezer-safe container and smooth the top.
6. Freeze for 3-4 hours, or until firm enough to scoop.
7. Let the ice cream sit at room temperature for 5 minutes before serving, then scoop and garnish with fresh mint if desired.

Tip: Use perfectly ripe avocados for the smoothest texture and best flavor, and press a piece of parchment or plastic wrap directly onto the surface before freezing to help prevent ice crystals.