Avocado No Churn Ice Cream

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BY ELLEN 

WELCOME to my  newest blog,
 A Little Bit Frenchy!!

(I have imported all of my blog posts
from The Yumish)


What is better than Ice Cream in the middle of Summer?

If you know, tell me!

~~~~~~~~~~~~~

Looks delicious doesn't it?!  Well, it is!  It's easy to make and you don't need an ice cream maker!!!  Yay!!!  That's great for me because I don't have one!  I'm sure that is true for most of us out there.  This was one of the reasons I chose this recipe off of Yummly.  Another reason is that I LOVE, LOVE, LOVE me some Avocados!!

INGREDIENTS

2 cans sweetened condensed milk (14 oz each)

2 large ripe avocados, cut up (14 oz of fruit, once seeds and peels are removed)

4 cups cold heavy/whipping cream

PUTTING IT ALL TOGETHER

1. Put a metal bowel and whisk in the freezer that you will use to whip your heavy/whipping cream.

2.  In a food processor, mix up the cut up avocado and the sweetened condensed milk until you have a smooth consistency.  (I prefer some small chunks for texture, so I blend accordingly).  Set aside in fridge.

3. Get out your now very cold metal bowel and whisk from the freezer, whip two cups of heavy cream at a time.  Tends to go faster when you whip it in two batches. 

4. Get your avocado and condensed milk mix from out of the fridge.  

5. Fold in the whipped cream 1/3 at a time with a rubber spatula or wooden spoon into the avocado mixture.  Repeat this 2 more times.  Do not over fold and make sure there are just a few white streaks left. 

6. Put into a metal, or glass 9 x 13 baking dish.  Cover.  Freeze for at least 12 to 24 hours.

Hanging out with Vodka friends in the freezer.

My inspiration for this avocado no churn ice cream comes from here.