Summer and ice cream go together like cookies and milk, but unlike the simplicity of the age-old snack combination, ice cream can get fairly unorthodox in terms of flavor. From chunky monkey to classic chocolate, what else is there, really? Well, though those flavors are delicious, they seriously lack in necessary nutrition. As a result, top chefs have incorporated plenty of fresh fruits into the classic summer treat, but one of them stands out the most: The avocado.
- One 8-ounce avocado, pitted and sliced
- 14 ounces of sweetened condensed milk
- 2 tablespoons of fresh lemon juice
- 2 cups of cold heavy cream
- Pinch of salt
First, chill a nine by five by three inch loaf pan in the freezer for approximately thirty minutes. While that is chilling, puree the fruit, milk, lemon juice, and salt in a blender until it is fairly smooth. Transfer this mixture to another bowl.
As that pureed mixture sits, use an electric mixer to whip the heavy cream until fluffy peaks begin to form. Taking the resulting whipped cream, transfer approximately one cup of it into the pureed mixture–fold it in accordingly. Once that mixture is lightened, combine it with the remaining whipped cream. Evenly distribute this almost ice cream into the loaf pan; place it into the freezer for at least four hours. If you can wait that long, you will enjoy a creamy, healthy summer snack that is vastly underestimated!