Ice cream made from avocados is a fun way to cap off a Mexican meal. The avocados are so rich you don’t need egg yolks. The finished ice cream has a pleasant avocado flavor which becomes more pronounced the longer you store it.
We like using buttermilk as a base because of its slight tang, which we heighten with the addition of lime juice. For another unusual variation, try using coconut milk as a substitute for the buttermilk.
Most ice cream maker directions advise that for best results, you should chill your ice cream base before freezing it in the machine. We've eliminated that step for this recipe so the vibrant green color of the ice cream isn’t lost.
This recipe makes about 1 quart of ice cream. Note that the prep time above doesn't include freezing time in the ice cream maker.
Place the avocado in a food processor or blender and pulse to a rough purée. Add the remaining ingredients and process until very smooth.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
For soft ice cream, serve immediately. Otherwise, transfer to a clean container, press a piece of plastic wrap or wax paper against the surface of the ice cream, and freeze until firm.