Ingredients
4 small ripe Hass avocados (22 ounces, 624 grams), peeled and pitted
1 (14-ounce) can sweetened condensed milk
1½ cups heavy cream
1 cup whole milk
¾ cup (149 grams) sugar
1 teaspoon vanilla extract
Preparation
Puree the avocado with an immersion blender in a large bowl until smooth.
Add the condensed milk, cream, milk, sugar and vanilla and puree until completely smooth and fully combined. Chill in the refrigerator in a covered container overnight.
Freeze according to the ice cream manufacturer’s directions.
Place in containers in the freezer and allow to harden, about three hours. It will last for about a month in the freezer.
Kitchen Tip: If you don’t have an ice cream maker, the avocado cream may be served as a pudding. Chill overnight and enjoy as an indulgent breakfast.
