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Wednesday 28th August 2019

Avocado Ice Cream

Serves 6-8


  • 3 medium avocados, peeled and pitted
  • 1tbsp lemon juice
  • 375ml whole milk
  • 115g caster sugar
  • Pinch of sea salt
  • 240ml double cream


1. Put the avocados in a blender with the lemon juice, milk, sugar and salt and blitz to puree.
2. Transfer the mixture to a bowl, add the cream and whisk until well combined. Chill in the fridge for 5 hours.
3. Churn in an ice cream machine for 5 minutes, until set. For soft ice cream, serve immediately – or for a firmer consistency, freeze for 3 hours.