Ice cream is one of those delicious treats that people rarely make at home, even though it isn’t rocket science and gives you the freedom to have exactly the flavors you like. One of the more obscure ice cream champions might be avocado flavor. I never saw it in a store or ice cream parlor, even though it is so tasty and smooth.
- 2 large or 3 medium-sized ripe avocados
- ½ cup (120 ml) of whole milk
- 1 2/3 cups (400 ml) of heavy cream
- ½ cup of honey
- 1 tablespoon of freshly squeezed lemon
- ½ cup of dark chocolate chunks (ideally one with 75-80% cacao)
Place the peeled avocados, honey, milk, heavy cream and lemon juice in a blender and blend the ingredients until smooth. Then pour the cream into a container. The lemon juice acts as a preservative and ensures the avocado doesn’t go brown. I recommend to use honey rather than sugar, as this allows the sweetness to truly penetrate the entire mixture. Since the cream is cooled down rather than heated up, the sugar doesn’t melt and can thus not distribute evenly. The last step before the freezer: whisking in the chocolate bits. Stir the mix thoroughly so that the chocolate is evenly distributed. The higher the cacao content of your chocolate, the better aka healthier. Let your ice cream chill in the freezer for 3 hours or until it has fully solidified. Apart from the freezing part, this dessert should take you no longer than 10 minutes to prepare.