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No-churn avocado & lime ice cream
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Serves: 6 - 8
1 Waitrose & Partners Perfectly Ripe Extra Large Avocado, flesh scooped out (about 200g flesh in total)
397g can condensed milk
2 unwaxed limes, zest and juice
300ml whipping cream
1. Put the avocado, condensed milk and lime zest and juice in a small food processor and whizz until smooth and combined. Scrape this into a large mixing bowl.
2. Put the cream in a second mixing bowl and use electric beaters set to a slow-medium speed to lightly whisk until just holding soft peaks. Gently fold the cream into the condensed milk mixture, 1/3 at a time, trying to retain as much air as possible in the mixture.
3. Tip into a freezerproof container (about 1 litre in volume) and freeze for 8 hours, then scoop into bowls to serve.
If you freeze the ice cream for longer than 8 hours, you will need to remove it from the freezer and leave it at room temperature for 10-15 minutes until it reaches a good consistency for scooping.
Typical values per serving:
(for 6) vegetarian/gluten free
This recipe was first published in July 2021.