Avocado Ice Cream is a Filipino no churn ice cream made with real avocadoes mixed in a whipped cream sweetened with condensed milk then frozen.
I used to make ice creams a lot at home because the flavours that I grew up with and I do really miss are not commercially available here in New Zealand, that is why before I bought an ice cream maker to make my childhood ice desserts at home. So far I made cheese ice cream, corn ice cream, ube ice cream, pistachio Ice Cream and I even made an ice cream flavoured with one of my favourite sweets when I was young, the Chocnut. It was quite a tedious process when I make them, since I was doing it the traditional way where they are cooked with egg yolks and chilled before even it hits the ice cream maker, the wait time was quite long. Since then I stopped, I just felt it’s not worth the time until recently when I saw some non-chilled version on my Instagram feed, I then started experimenting and went back to my passion on making them.
After some trial and errors, I made a fool proof formula to make this no churn ice cream that gives an amazing result every time. I even demoed and trained my friends to make it themselves and they were all surprised of the results. It was so creamy, not too sweet and the flavours stand out, so what’s the secret formula? Well its simple the base just uses two ingredients, 250 ml full cream and 395 grams of sweetened condensed milk all you need to add is your flavour which you only need to use one cup of. But take note this one cup of ingredient cant contain a whole lot of water so juices are out since it will freeze, where its good at is with oily ingredients or root crops which does not contain a lot of water, like taro, purple yam (ube), sweet potato, red beans, cheese and avocadoes to name some. So the final formula in the end is 250 ml full cream, 395 grams sweetened condensed milk, a cup of flavour and if you want some flavour chunks you can add them but not too much, just enough to have added texture to the ice cream.
This formula was tested with the flavours I mentioned above and today we will be sharing our Avocado Ice Cream recipe made using this technique. It only takes less than 10 minutes of your time for preparation and the rest is up for your freezer to do the work.
In a stand mixer, whip the cream until stiff peaks form. Take note do not over beat cream otherwise you will have a butter as a result. Set this aside in a cool place, its better if you can leave it in the refrigerator.
In a Nutribullet (I find it easier using this) or a blender combine condensed milk and avocadoes, blend until well combined.
Remove your whipped cream from the refrigerator, then gently fold (not whisk nor blend) blended condensed milk with avocadoes and cubed avocado into the whipped cream.
Pour contents into a container then freeze until set. Remove from the freezer, scoop then serve.