Avocados aren’t just for salads or spreading on toast. With this simple, no-churn ice cream recipe you can see how their rich, creamy texture makes them perfect for a refreshing summer ice cream that takes just 20 minutes to make. Don’t forget to screengrab the handy ingredients list at the bottom before you go shopping.
Halve and stone 2 ripe avocados – if they are ripe enough, the stones should come out cleanly and you should be able to easily remove the flesh from the skin. Scoop the flesh into the bowl of a food processor and add 1 tbsp lime juice, 400g sweetened condensed milk and a pinch of salt.
Blend the mixture for 1-2 mins until completely smooth.
In a large bowl, whip 600ml double cream until just stiff, the cream should hold its shape when the whisk is lifted out but not feel too rigid.
Add the avocado mixture to the cream and fold in gently, without beating, until completely combined with no streaks of white remaining.
Transfer the mixture to a freezer-proof container and smooth the top. If lidded, cover the surface with clingfilm before securing the lid, otherwise wrap the whole container well in 2 layers of clingfilm (this will protect the ice cream from freezer burn).
Freeze for at least 8 hrs or overnight. To serve, remove the ice cream from the freezer to allow it soften for 20-30 mins, then scoop into bowls or ice cream cones. The frozen ice cream will keep in the freezer for up to 3 months.
We've made a handy shopping list so you can get everything you need for these easy ice cream. Don't forget to screenshot before you go shopping!
2 large, very ripe avocados 1 tbsp lime juice 400g sweetened condensed milk pinch of salt 600ml double cream
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