3-Ingredient Creamy Avocado Ice Cream* recipe

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Here is the easiest *3-Ingredient Creamy Avocado Ice Cream* recipe:

 

*INGREDIENTS:*

– 3 large ripe avocados

– 1 can condensed milk (395g / 14oz)

– 2 cups cold heavy whipping cream (400ml)

 

Optional: 1 tsp lemon juice to keep it green.

 

*METHOD:*

 

*1.* Cut avocados, remove pit. Scoop flesh into blender. Add lemon juice + whole can of condensed milk. Blend 60 seconds until super smooth and creamy – no lumps.

 

*2.* In a separate big bowl, whip the cold heavy cream with beater for 3-4 mins until stiff peaks form.

 

*3.* Gently fold the avocado-condensed milk mixture into the whipped cream. Use spatula and fold slowly. Don’t beat.

 

*4.* Pour into a glass dish or loaf pan. Smooth the top. Cover with cling film touching the surface.

 

*5.* Freeze for 6-8 hours until firm.

 

That’s it! No ice cream machine, no eggs, no sugar needed. Super creamy, scoopable like in your video.

 

*Yield:* 6-8 servings

*Stays fresh:* 1 week in freezer

Tips for that *Creamy Avocado Ice Cream*

*1. Ripe Avocados = Creamy:* Use soft, ripe Hass avocados. If they are hard or stringy, ice cream will be bitter and not smooth. They should give when you press gently.

 

*2. No Brown Color:* . To keep it that way, always add 1 tsp lemon or lime juice to the avocado puree immediately. And blend quickly – don’t leave puree in open air.

 

*3. Super Silky Texture:* Don’t just mash with fork. Blend avocado + condensed milk in a blender for 1 minute until zero lumps. That’s the secret to that pourable, silky top pic.

 

*4. Cold Cream is Must:* Your whipping cream must be VERY cold, and bowl too. If warm, it won’t whip and ice cream will be icy,

 

*5. Fold, Don’t Beat:* When you mix avocado into whipped cream, fold gently with a spatula. If you mix fast with beater, you lose all the air and it becomes hard.

 

*6. No Ice Crystals:* Press cling film directly onto the surface of the ice cream before closing lid and freezing. This stops ice crystals forming on top.

 

*7. Scooping Tip:* If it’s too hard from freezer, don’t microwave! Leave it on counter 5-7 mins, then scoop with warm spoon for those perfect round scoops like your bottom pic.

 

Stays good for 5-6 days in freezer – but it will turn a little darker after 2 days, still tastes perfect!

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