Avocado Ice-cream


 



Avocado Ice Cream






 









4 cups, for 8 servings

Active Time:


10 minutes

Total Time:


1 hour 40 minutes


Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Diabetes appropriate | Gluten free |

View Our Nutrition Guidelines »




Ingredients

  • 1 1/2 cups avocado puree (see Tip), from about 3 ripe large avocados


  • 1 1/2 cups water


  • 1 1/3 cups sugar


  • 1/4 cup lime juice


  • 1/3 cup tequila


  • Lime zest for garnish




Preparation

  1. After making avocado puree, add water, sugar, lime juice and tequila to the food processor with 1 1/2 cups of the puree; pulse until well combined. Refrigerate the mixture for 1 hour or overnight.


  2. Transfer the avocado mixture to the canister of an >ice cream maker. Freeze according to manufacturer’s directions. If desired, place the ice cream in the freezer to firm up before serving. Garnish with lime zest, if desired.


Tips & Notes

  • Make Ahead Tip: Prepare through Step 1 up to 1 day in advance. Store ice cream, airtight, in the freezer for up to 1 week. | Equipment: >Ice cream maker


  • Tip: To make avocado puree, peel and pit 3 ripe large avocados and process in a food processor until smooth. Measure out 1 1/2 cups for the ice cream. Reserve any extra for another use.


Nutrition

Per 1/2-cup serving: 224 calories; 7 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 38 g carbohydrates; 34 g added sugars; 1 g protein; 3 g fiber; 5 mg sodium; 225 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 other carbohydrates, 1 fat

czaristacrystals czaristacrystals
36-40, F
1 Response May 19, 2012

Avocado Sorbet<br />
From EatingWell (w/ some ingredients amounts changed)<br />
<br />
2 cups avocado puree, from about 3 ripe large avocados<br />
1 ½ cups water<br />
1 ¼ cups sugar<br />
¼ cup fresh lime juice<br />
1/3 cup tequila<br />
Lime zest/slices for garnish<br />
<br />
To make avocado puree, peel and pit 3 ripe large avocados. Place in a food processor and pulse until smooth. Measure out 2 cups for the ice cream; reserve any extra for another use. Place the measured out avocado puree back into the food processor, add water, sugar, lime juice and tequila; pulse until well combined. Refrigerate the mixture for 1 hour or overnight.<br />
<br />
Once chilled, transfer the avocado mixture into an ice cream maker. Freeze according to manufacturer’s directions. Transfer sorbet into an airtight container and place in the freezer to firm up before serving. Garnish with lime zest, if desired. Yields 8 ½-cup servings. Store in the freezer for up to 1 week.<br />
<br />
Cook’s Note: (1) No food processor? You can use a blender or food mill. An immersion blender, hand mixer, and even a pastry blender or dough blender, or fork may work. The level of smoothness in the puree with vary. (2) The alcohol can be left out. I would, however, add a little more lime juice. And, keep in mind that the sorbet will become harder when frozen. The sorbet is softer when alcohol is included since alcohol doesn’t freeze.