Description
This creamy Avocado Ice Cream combines the rich, buttery texture of ripe avocados with the tangy creaminess of Greek yogurt and a touch of lime. Sweetened with granulated sugar and accented by bittersweet chocolate chunks, this refreshing treat is perfect for a healthy dessert with a smooth texture and vibrant flavor.
Ingredients
Main Ingredients
- 3 Avocados (ripened, such as Hass, about 1 1/2 pounds)
- 3/4 cup Granulated Sugar
- 1 cup Reduced Fat Plain Greek Yogurt (2% or higher)
- 1/2 cup Heavy Cream
- 1 tablespoon Fresh Lime Juice
- 1/4 teaspoon Kosher Salt
- 8 ounces Bittersweet Chocolate (chopped, 60% or higher cacao solids, like Ghirardelli)
Instructions
- Prepare the Avocado Mixture: Slice the avocados in half and remove the pits. Using a spoon, scoop the avocado flesh into a food processor in chunks. Add the granulated sugar, Greek yogurt, heavy cream, fresh lime juice, and kosher salt to the processor. Puree the mixture until smooth and the sugar is completely dissolved, which should take about 2 minutes.
- Freeze in Ice Cream Maker: Pour the smooth avocado mixture into your ice cream maker and freeze according to the manufacturer’s instructions. Approximately 10 minutes before the freezing cycle ends, add the chopped bittersweet chocolate pieces into the mixture and continue mixing to distribute the chocolate evenly.
- Serve or Further Freeze for Firmness: Serve the ice cream immediately to enjoy the soft-serve consistency or transfer it to an airtight container and freeze for an additional 4 hours to achieve a firmer texture.
- Soften Before Serving: After freezing for 4 hours, the ice cream will become very firm. Before serving, let it rest at room temperature on the counter for 15 to 20 minutes to soften slightly, making it easier to scoop.
Notes
- Use ripe avocados for the creamiest texture and best flavor.
- Bittersweet chocolate with at least 60% cacao provides a balanced bitterness that complements the sweet avocado base.
- To ensure smoothness, make sure the sugar is fully dissolved during processing.
- If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and freeze, stirring every 30 minutes until smooth and creamy.
- This ice cream is best enjoyed within 4 hours after freezing for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (freezing in ice cream maker)
- Category: Dessert
- Method: Blending
- Cuisine: American
