For me, homemade ice cream was the custard based ice cream that my mother used to prepare at home. I remember how I used to enjoy licking the bowl and spoon until the last trace of ice cream was finished. That hasn’t changed a bit even now.
Moving to the US, it was interesting to see how closely ice cream is associated with the life of people here. When summer arrives, it is time for loading up tubs of ice cream in all kind of flavor variations. Gradually ice cream has become a regular presence in our family too. Then I noticed this very popular no-churn ice cream method that does not require an ice cream maker and does not not involve any cooking. Thanks to Martha Stewart for such an easy and awesome method. When you need to make ice cream more often, this method is a keeper.
Now we make different flavor variations with this ice cream recipe. A friend of mine once suggested to try avocado flavor for no churn ice cream and I gave it a try. This is a very rich flavor combination that an avocado lover must try. Occasionally I add mini chocolate chips in it for a chocolate bite, but this is optional. You can add toasted nuts on top for an added crunch.
- Avocado 2
- Condensed milk 1/2 cup + 2 tbsp
- Cold heavy cream 1/2 cup
- Semi sweet mini chocolate chips 1/4 cup (optional)
- In a mixer or blender, mix avocados and condensed milk to a smooth paste.
- In a clean bowl, beat cold heavy cream using a hand mixer on medium high speed until stiff peaks form. This will take around 3 minutes.
- Add the avocado paste to the heavy cream and fold using a spatula until it is blended well. Fold in chocolate chips if using it.
- Transfer to a loaf pan or a container, cover and freeze for at least 6 hrs or overnight.
- Scoop in to a bowl and serve with your desired toppings.
- Heavycream should be cold to get stiff peaks when beaten.
- If ice cream is very stiff to scoop out, let it thaw for 15 mins. This will help to scoop out smooth round balls.
- Dip spoon in warm water every time you scoop ice cream for easy release.