Name: Avocado Ice Cream
Prep time: 15 min
Total time: 8 h 15 min
Yield: 10 servings
Cuisine: Filipino
Ingredients: 2–3 medium avocados (about 400–450 g flesh); 500 ml all-purpose cream, well chilled; 300 g sweetened condensed milk, well chilled; 1 tsp lemon or calamansi juice, optional; Pinch of salt

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Ingredients

2–3 medium avocados (about 400–450 g flesh)
500 ml all-purpose cream, well chilled
300 g sweetened condensed milk, well chilled
1 tsp lemon or calamansi juice, optional
Pinch of salt

Special Equipment

Hand Mixer

How to Make It

Chill the Ingredients and Equipment

Chill the all-purpose cream for at least 4 hours or preferably overnight.
Chill the condensed milk for at least 2–4 hours.
About 20–30 minutes before mixing, place the mixing bowl and mixer beaters in the refrigerator to chill.
Keep everything cold until ready to use. Do not freeze the cream.

Make the Ice Cream

Mash the avocado until smooth.
Add the chilled all-purpose cream and mix with the mashed avocado.
Whip with a hand mixer until the mixture becomes lighter, thicker, and slightly airy.
Gradually add the chilled condensed milk while continuing to whip.
Add the lemon or calamansi juice, if using, and a pinch of salt.
Continue whipping just until smooth, creamy, and well combined.
Transfer the mixture to a freezer-safe container and smooth the top.
Cover tightly and freeze for at least 8 hours or preferably overnight.
Let the ice cream sit at room temperature for a few minutes before scooping and serving.

Kubo Tips

Keep the cream, condensed milk, bowl, and beaters cold for better whipping and a lighter, creamier texture.
Chill the all-purpose cream for at least 4 hours or overnight, but do not freeze it.
Use ripe, creamy avocados for the smoothest texture and best flavor.
Mash the avocado well before whipping to avoid large chunks in the finished ice cream.
Adjust the amount of condensed milk depending on how sweet or mild you want the avocado ice cream flavor to be.
Add only a small amount of lemon or calamansi juice since too much acid can affect the texture of the dairy mixture.
Freeze overnight for the firmest and most scoopable texture.