Easy no churn avocado ice cream
This avocado ice cream couldn't be easier to make - no need for an ice cream maker, and no need to stir it as it freezes! The flavour is unbelievable - so rich and creamy!
Prep Time15 mins
Freezing time12 hrs
Total Time12 hrs 15 mins
Servings: 8 people
- 600 ml (~ 2 1/3 cups) double / heavy cream
- 400 g (~ 1 cup) sweetened condensed milk
- 3 small ripe avocados (or 2 large ripe avocados)
- 1 tsp vanilla extract
Add the double cream and half of the condensed milk to a large bowl, and whisk for several minutes until thick and frothy - you should be able to write your name with the mixture that drips from the whisk before it sinks in.
Add the rest of the condensed milk and all of the avocado flesh to a blender, and blitz thoroughly until smooth.
Add the blended avocado and vanilla extract to the whipped cream, and fold together gently until completely combined. Transfer the mixture to a loaf tin or other suitably sized container, and add a lid or cover tightly with foil.
Place in the freezer overnight, or until completely frozen.