Avocado Ice Cream

Not a single craving for ice cream came knocking this winter (bizarre!), so I did not break out the ice cream machine, or even purchase a pint of ice cream from the grocer. But, folks, the ice cream machine is officially back in action!

The desire for ice cream began about a month ago, when I wanted to make ___ ice cream (can’t say; it might still be coming), but couldn’t find the main ingredient. I tried to make ice cream last weekend, but forgot half of the machine in Wilmington (doh!). This weekend the ingredients and the machine came together, and it happened – avocado ice cream!!

I do love the Vietnamese avocado shakes so, so much. And when I was in Mexico I was eating avocado everyday, wondering why I don’t eat it more often (it’s fattening). This past weekend presented us with a Mexican brunch, so avocado ice cream was my contribution to the meal, and kick off to the ice cream season.

Yes, it tastes like avocado – but with sugar and cream. If you've ever ventured into the realm of non-traditional ice cream flavors, you already know that anything tastes spectacular mixed with sugar and cream, then frozen.

The sour cream adds a tangy note that's not present in the Vietnamese avocado shakes. If I were to make it again I might skip the sour cream, and just sub in more avocado. Just a thought; still yummy, though.

There’s no egg custard base to cook; just throw the six ingredients in the blender, and then in the ice cream machine. Painfully simple.

Hee hee! The avocado-green blender really is avocado-green.

Avocado Ice Cream
Adapted from The Perfect Scoop by David Lebovitz
Makes 1 quart

3 ripe avocados, pits removed and flesh cut into chunks
¾ cup sugar
1 cup fat free sour cream
½ cup heavy cream
1 tablespoon lime juice
pinch of salt

• Put avocado chunks and the remaining ingredients into a blender, and blend until smooth.
• Pour blended ingredients into an ice cream machine, and churn until frozen.
• Store in freezer.