Avocado Ice Cream

Ingredients for Making Avocado Ice Cream

  1. 2 eggs
  2. Cream 0% fat 1 1/4 cup
  3. Medium sized avocado 2 pieces
  4. Sugar 1/3 cup
  5. Medium Orange 2 pieces
  6. Salt 1 pinch
  7. Vanilla Sugar 1-2 sachets
  • Main Ingredients Eggs, Avocado, Cream
  • Serving 4 servings


Knife, Cup, Teaspoon, Cutting board, Blender, Kitchen paper towel, Fine grater, Plate, Manual juicer, Mixer, Bowl, Saucepan, Kitchen stove, Kitchen gloves, Refrigerator, Freezer, Plastic container, Container lid, Portion molds

Making ice cream from avocado:

Step 1: prepare the eggs.

Using a kitchen knife, free the eggs from the shell. Then, very carefully separate the yolk from the protein and transfer the two egg components into different free containers: the yolk in a bowl, and the protein in the mixer bowl.

Step 2: prepare the avocado.

We wash the avocado under running water. Then we cut it lengthwise into two halves, turning the kitchen knife around the bone. We unfold the incised halves of the fruit in opposite directions. A bone will remain in one of the halves. Using a teaspoon, toss a bone and remove it from the pulp of the fruit. Then, with the help of a kitchen knife, peel the avocado from the skin and put it on a cutting board, cut into medium-sized cubes and transfer to a blender bowl.

At medium speed, grind fruit slices to a puree state.

Step 3: prepare the oranges.

To make ice cream, we need both freshly made orange juice and zest. Before we squeeze the juice from the orange, rinse it under running water. Using a paper towel, wipe the fruit peel from the water. Then, using a fine grater, rub the zest of the orange into a separate plate.

Now we transfer the peeled orange to a chopping board and cut it into two halves with a knife. Using a manual juicer, squeeze the orange juice into a separate cup.

Step 4: beat the whites.

Pour the egg whites into the mixer bowl and add a pinch of salt, as it will contribute to a better thickening of the protein. Turn on the mixer at low speed and beat for 3-4 minutes.
After that, add vanilla sugar to the capacity of the appliance, while increasing the speed of the mixer to medium and continue to beat another 2-3 minutesuntil the protein turns white and has a fluffy consistency.
Then we turn on the high speed and beat the protein until it becomes very dense and uniform. When solid peaks appear and the protein mass does not flow out of the inverted bowl of the mixer, then the protein is ready.

Step 5: make an avocado ice cream.

In a bowl of egg yolks, add sugar and with a tablespoon or hand whisk, beat very carefully until a homogeneous consistency.

Then into a separate pan, preferably with a thick bottom, pour the cream and put on medium heat. Without bringing them to a boil, remove the pan from the heat using kitchen tack and pour the cream into a bowl of egg yolks with sugar.
Attention: it is important not to overheat the cream so that they do not “cook” the egg yolks. Using a tablespoon, mix everything to a homogeneous mass and then pour again into a free pan. Bring to a boil over medium heat, and constantly stirring the mixture, cook over low heat until thickened. Set the container aside and cool to room temperature.

In the meantime, add the orange juice and zest to the blender's container, where the avocado puree is. At medium speed for 1-2 minutes beat well. When the egg and milk mass has cooled to a temperature 35 ° C-37 ° C, add it to the blender bowl and whisk well at medium speed until smooth.
We place the mass with the blender bowl in the freezer for 25-30 minutes. It is desirable to cover the container with a lid on top. After this time, remove the container from the refrigerator and again whisk the half-frozen mass with a blender. Then we transfer the whipped proteins into the same container and mix them very carefully with the resulting avocado cream ice cream mass.

After that, we transfer the frozen mass to a container with a lid and put it in the freezer 3-4 hours that is, until the mass hardens completely.

Step 6: serve the avocado ice cream.

Half an hour before serving ice cream from an avocado, transfer it from the freezer to the refrigerator. After this time, we get the ice cream out of the refrigerator and, using a tablespoon, put it in portioned molds in the form of bowls or cups. You can decorate ice cream at your request with any berries or chopped nuts. Especially tasty if it's pistachios.
Good appetite!

Recipe Tips:

- You can store the finished ice cream in the refrigerator in a closed container for 5-6 days.

- To make the ice cream visually appear more magnificent, it is enough to take it out of the freezer every half an hour and mix the mass. From this procedure, the taste of our dessert will not change, but its volume will increase.

- You can add banana, lemon or lime to the avocado bowl, as well as vanilla sugar and other spices, such as basil, cardamom and even brie cheese.