Ingredients6 h 10 m servings 264 cals
- Pour the water into a saucepan, and bring to a boil; stir in sugar until dissolved. Bring the syrup back to a boil, reduce heat, and boil gently until the syrup is reduced to 1 cup, about 10 minutes. Remove from heat, and allow to cool.
- In a mixing bowl, mash the avocados to your desired consistency, either smooth or chunky. Mix in the evaporated milk, 1% milk, and lime juice. Stir in the cooled sugar syrup until completely incorporated. Chill the mixture completely in the refrigerator, about 4 hours.
- Pour the chilled mix into an ice cream maker, and freeze according to manufacturer's instructions; pack the ice cream into a lidded container, and freeze until firm, at least 1 hour.
Per Serving: 264 calories; 12.7 g fat; 35.9 g carbohydrates; 4.7 g protein; 13 mg cholesterol; 58 mg sodium. Full nutrition
ReviewsRead all reviews 3
After being reluctantly talked into trying avocado ice cream at the local Mexican restaurant, (I LOVE avocados, but in ICE CREAM?? My thought was EWWWW) and finding that I love it in ice cream a...
To be fair, I have never had avocado ice cream... if I loved avocado ice cream this would have gotten all 5 stars. I decided to try it out of curiosity and because I love avocado. It was similar...