2 Del Rey Avocados
1 cup heavy cream
½ cup whole milk
½ cup granulated sugar
1 tsp vanilla extract
Pinch of salt
Lime zest or lime juice for additional flavor (optional)
Prep Time: 20 mins
Freeze Time: 4 hrs
Servings: 2–3
1 Pit, peel, and slice avocados.
2 In a blender or food processor, combine the peeled and pitted avocados, heavy cream, whole milk, granulated sugar, vanilla extract, and a pinch of salt.
3 Blend the mixture until smooth and creamy. If desired, add a little lime zest or lime juice for a hint of citrus flavor.
4 Taste the mixture and adjust the sweetness or flavoring if necessary.
5 Pour the avocado mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a thick and creamy consistency.
6 Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours or until firm.
7 Once firm, scoop into bowls or cones and enjoy the creamy and refreshing taste of homemade avocado ice cream!
To learn more about Del Rey Avocado, visit www.delreyavocado.com
