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Avocado Ice Cream

Avocado Ice Cream

  • 12 ounces avocado pulp (about 3 avocados)
  • 1 tbs lemon juice
  • 1 1/2 cups whole milk
  • 1/2 cup sugar
  • 1 cup heavy cream

Place avocado pulp, lemon juice, milk and sugar in blender and puree until smooth.

Reduce blender speed to low and add the cream on a steady stream.

Chill the mixture in an air-tight container until it reaches 40 degrees F or below, 4 to 6 hours.

Process the mixture in an ice cream maker according to the manufacturer’s directions. This mixture sets up very fast.

Serve immediately or harden in freezer for a firmer texture.