Growing up, I was always very fond of fun-colored food, like green ketchup (which you can still buy, apparently). I was known to have a rainbow-colored chin every Friday when Sno-Cones graced the cafeteria freezer. I also never turned down a red velvet cupcake. My vice, however, was always the delightfully colorful Superman ice cream.
Now that I realize the true horrors of food coloring, there’s no place for Superman ice cream in my life. Sure, there are some natural alternatives, but my complete intolerance for anything beet has ruined my dreams of bright red dairy-based dessert.
My food philosophy is based on truly indulging when I indulge. So, when recipes appear for fruit-based “ice cream,” and it turns out to be more like an almond milk-y sorbet, I’m upset. I just want a fun-colored ice cream that looks and tastes like ice cream.
Enter the avocado. Its astounding protein and fat content make it the perfect ingredient for a creamy, rich, and colorful ice cream. When mixed with milk, cream, and sugar, it churns up mighty quickly, making it the perfect project for a hot afternoon. Some might consider an avocado-based ice cream “healthy” by virtue of the avocado being there – I won’t fight that.
The color of this avocado ice cream is almost like that of pistachio ice cream – so no Superman, but I’m more of an Incredible Hulk girl anyway.
Avocado Ice Cream
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 30 minutes
- Servings: 6-8 servings
Place peeled and pitted avocados in a blender. New to the avocado game? Here’s a how-to on peeling them.
Squeeze fresh lemon juice into the blender with the avocados.
Add whole milk and sugar to the mixture and blend until smooth.
Pour the mixture out into a medium mixing bowl. Whisk in the whipping cream until combined.
Chill for 4-5 hours in the fridge.
Set up your ice cream maker according to your manufacturer’s directions. Turn it on and slowly add the chilled avocado mixture.
Churn until the consistency resembles soft serve, or until the ice cream starts to pull away from the sides of the container and is smooth.
Empty into a container and freeze for 3-4 hours for a more firm ice cream, or enjoy immediately.