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The dry season is gradually giving way to rainy season. As the hot weather jejeli makes way for the cold, the demand for ice cream will reduce. Before it does, let’s talk about avocado Ice cream. It’s a no churn ice cream that’s obviously made with avocado, the pear shaped fruit from the berry family.
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Now, I’m pretty sure that while some of us have used avocado as an ingredient in salad, a garnish for rice or spread for bread, quite a good number of us have not considered using it in ice cream making. In fact, the mere thought of it may seem weird. However, I’m here to tell you that you’ll not only love the rich creamy taste of this ice cream, you would also benefit from the healthy fats supplied by the avocados. That said, this avocado ice cream is made with ripe avocados. It’s super easy to make and it’s every thing delightful.


2 Medium Avocados 400g Condensed Milk 2 Cups of Whipping cream A Tablespoon of Lemon Juice (Optional) Method of Preparation
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Slice the avocado into halves. Remove the seed. As I mentioned earlier, this ice cream recipe calls for ripe avocados. If that’s what you’re using, the seed will separate from the flesh with ease. Gently scoop the fleshy part of the avocado (some call it butter) into the blender. Add condensed milk, lemon juice and a pinch of salt to the blender. Blend the ingredients smoothly. This should take a minute or two. Set aside for later use. Now, pour the heavy cream into a large bowl and whip till it’s stiff. This basically means that the cream should not feel too rigid; however, it should hold its shape when the whisk is lifted out of it. Gently fold the avocado blend into the cream. Please, do not beat while folding. A well combined mixture should have a uniform colour. When this has been achieved, transfer the ice cream to a loaf pan or a freezer proof container.
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If the container has a lid, cover the ice cream with a cling film first before securing the lid. Otherwise, wrap the whole container well with a two layer cling film to prevent freezer burn. Freeze the ice cream overnight or for up to eight hours. When you are ready to eat your ice cream, take it out of the freezer. If it’s frozen hard, give it a few minutes to soften then serve it in an ice cream bowl and enjoy. This avocado ice cream is the perfect weekend treat. What are you waiting for? Go ahead and make some at home today. Source Real Food Tesco Featured Image Source: The Inspired Home
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This article was first published on 1st May 2022


Udevi, Obiamaka Angela holds a Master of Arts degree in History & International Studies. She's a freelance writer with a passion for food and healthy living. She can be contacted through her email address,

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