Avocado Ice Cream #3

avocado ice cream

Avocado Ice Cream #3

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Servings: 6
Calories: 444


  • 2 ripe avocados
  • 2 eggs
  • 3 oz caster sugar
  • 1/2 pint single cream
  • finely grated zest and juice of 1 large orange
  • 1/2 pint double cream


  • Put the eggs and sugar into a bowl and beat together with a wooden spoon until thick and creamy.
  • Pour the single cream into a small saucepan and heat gently until almost boiling then immediately
  • remove from the heat and pour on to the egg mixture, stirring vigorously. Leave the custard to cool.
  • Halve, stone and peel the avocados, then roughly chop the flesh. Puree with the orange zest and juice in a blender.
  • In a large bowl, whip the double cream until it forms soft peaks. Using a large metal spoon, fold in the avocado puree and the custard.
  • Turn into a large freezerproof container, cover and freeze until the mixture is frozen 2.5 cm (1 inch) around the edges. Scrape the mixture into a bowl and whisk until smooth, then return to the container, cover and freeze until firm.
  • Transfer to the main part of the refrigerator about 30 minutes before serving to soften.
Calories: 444 kcal
Carbohydrates: 25 g
Protein: 5 g
Fat: 38g
Saturated Fat: 19 g
Trans Fat: 1 g
Cholesterol: 152 mg
Sodium: 54 mg
Potassium: 453 mg
Fiber: 5 g
Sugar: 17 g
Vitamin A: 1205 IU
Vitamin C: 19 mg
Calcium: 78 mg
Iron: 1 mg
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