The first time I spotted ice cream made with avocado I thought it sounded strange. I bought it and it was amazing. Next, I looked for some recipes to see if I could make my own ice cream. This way I know exactly what’s in it and there is nothing artificial in this ice cream. Now to get the ingredients needed to make strawberry avocado ice cream at home.
I don’t have an ice cream machine so that posed a problem, so I thought. Turns out you can make it without one. I was delighted! After about 7 tries, I finally created a smooth, rich, creamy outstanding ice cream without a machine. I will never buy it from the store again. Another perk is there are no preservatives.
For you avocado haters out there, you will never know this ice cream is made with avocado.
INGREDIENTS
- 2 3/4 – 3 cups strawberries
- 3 5.4 oz. cans of coconut cream (solid part only)
- 1 13.5 oz. can of full fat coconut milk (solid part only)
- 2 ripe avocados
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 1 1/2 cups sugar
- 1/2 cup water
- toppings
Making Strawberry Avocado Ice Cream from scratch is rewarding, but I will tell you it takes some time. The right amount of air, fat and sugar are essential to getting the perfect ice cream.
Making the Strawberry Puree
First, put a loaf pan in the freezer for at least 30 minutes.
In a 2 quart pot add the sugar and water. Boil it until it becomes clear. It takes a little time for the sugar to dissolve into water. Once all the sugar is dissolved turn off the pot and set aside.
TIPS
- YOU WANT TO USE LIQUID SUGAR SO YOUR ICE CREAM IS NOT GRAINY AND ICY.
- SUGAR MAKES THE ICE CREAMER SOFTER BECAUSE IT LOWERS THE FREEZING POINT
- NOT ENOUGH SUGAR – ICE CREAM IS TOO HARD
- TOO MUCH SUGAR – ICE CREAM IS TOO SOFT
Cut the tops off the strawberries and cut them in half. Put them into the blender. Add the syrup you made and blend until pureed.
Strain the strawberry puree through a strainer with small holes into the pot that had the sugar mixture in it. You may have to rinse out the strainer in between because it gets full of seeds. After you strain the strawberries, rinse out the blender to get rid of all the seeds.
Now you will need to heat this over a low boil and cook it down for 35-45 minutes. It will change color and become thicker and syrupy. You will see a froth building up, so just skim it off and discard. You will be left with a dark red strawberry syrup.
Making the Ice Cream
Cut the ends off the avocados, slice in half, take out the pit, and peel off the skin. Place the avocados into the blender. Add the lemon juice, salt, coconut milk (solid part only), and coconut cream (solid part only), and 2 cups of the strawberry puree.
I have a ninja blender and I use the blend button which goes for one minute. I check to see if everything is blended, if not I give a quick stir and pulse it for 15-20 seconds.
Next, get the cold loaf pan out of the freezer. Pour the strawberry avocado mixture into the pan and put back in the freezer for about 5 hours. When you pour the mixture into the loaf pan, take notice of the air bubbles. Air helps to make the ice cream soft and fluffy.
Once the ice cream has completely froze, you will have to let it sit for about 10 minutes to soften enough to scoop it out. Then all you need to do is add some toppings of your choice and savor this amazing strawberry avocado ice cream you made from scratch! Don’t forget about the left over strawberry puree as a topping.
This is the best avocado ice cream you will ever have.