Feb 26, 2014, Updated Jun 17, 2024 Since I already have a kitchen aid stand mixer, my hubby gifted me it’s ice cream attachment last year but I never got a chance to use it, not until today. I have made ice creams before but those were not made using an ice cream makers so honestly I was quite excited to use this and see the end result. Well the end result was a delicious soft and creamy ice cream which tasted just fantastic. The thing with homemade ice creams are that they taste so fresh, like you can literally feel the fresh fruit flavors. The ice cream is like soft serve after it’s made in the ice cream maker but if you want to scoop it, you will have to put in the freezer for an additional 3-4 hours. I noticed that homemade ice creams melt quickly maybe because they don’t have any preservatives in them. So if it’s really firm when you take it out of the freezer, don’t worry just let it sit at room temperature for around 5 minutes and it will be perfect to scoop out in your favorite cone. In US, most of the ice cream recipes call for eggs and the ice cream base or custard is prepared using cream, milk and eggs. I did not use any eggs for this recipe and I think it was still very creamy and soft. Also, I used half n half instead of whole milk because that’s what I had in my fridge. You can very well use whole milk instead and it would work just fine. Aren’t these strawberries gorgeous? So if you want more of strawberry flavor in your ice cream, just cut down on the amount of avocado puree you add in the recipe. Adding vanilla is optional, I just added a little. If you love vanilla you can go ahead and add more. The ice cream tasted so fresh that now I have decided to make ice creams at home only. It’s an easy process especially if you have an ice cream maker at home! Ingredients Heavy cream: 1 1/4 cups Half n Half/Whole milk: 1 cup Granulated sugar: 3/4 cup + 14 cup for pureeing the strawberries Vanilla: 3/4 tsp Strawberry puree: 1 cup [from fresh strawberries] Avocado puree: 1 cup [from fresh avocados] Pinch of salt Light pink food color [optional] Method Make the strawberry & avocado puree Wash the strawberries and chop off the stalks. Put them in a blender with 1/4 cup sugar and mix till it all looks smooth. Pour the puree through a strainer to remove any lumps. Set aside. Peel the avocados and chop them in small pieces. Put them in blender and mix till it forms a smooth mixture. You can put 2-3 tbsp of milk here if the mixture looks too thick to blend uniformly. Strain the puree to get rid of any lumps. Set aside. Prepare the ice cream base In a bow, mix together the half n half [you can also use whole milk here], vanilla, salt and granulated sugar till sugar is dissolved. Add the cream and mix and finally add the strawberry and avocado puree and mix everything well. If you taste this mixture right now , it will taste a bit too sweet. But don’t worry, the sweetness goes down when frozen so eventually the ice cream would taste just perfect. Chill the ice cream mixture for up to 12 hours. I kept this in the fridge for 4-5 hours. Prepare the ice cream according to your ice cream machine manufacturer’s instruction. The ice cream is like soft serve when prepared. You can eat it as it is [I love it this way] but if you want to get it really firm, place the ice cream in an airtight container and keep in the freezer for 3-4 hours. Serve the ice cream with some fresh strawberries.
- Use whole milk instead of half n half, it would work just fine.
- If you are fan of vanilla, feel free to add more vanilla extract.
- Reduce avocado puree to 3/4 cup for a stronger strawberry flavor in the ice cream.
- If you don’t have a ice cream maker, you can freeze the ice cream mixture and then take it out after every 30 minutes or so, whisk and put it in the freezer again. You might need to do this every 30 minutes for 3-4 hours. *Add food color if you want your ice cream to look pink or green.
title: “Eggless Strawberry Avocado Ice Cream " ShowToc: true date: “2024-09-16” author: “Barry Silas”
Feb 26, 2014, Updated Jun 17, 2024 Since I already have a kitchen aid stand mixer, my hubby gifted me it’s ice cream attachment last year but I never got a chance to use it, not until today. I have made ice creams before but those were not made using an ice cream makers so honestly I was quite excited to use this and see the end result. Well the end result was a delicious soft and creamy ice cream which tasted just fantastic. The thing with homemade ice creams are that they taste so fresh, like you can literally feel the fresh fruit flavors. The ice cream is like soft serve after it’s made in the ice cream maker but if you want to scoop it, you will have to put in the freezer for an additional 3-4 hours. I noticed that homemade ice creams melt quickly maybe because they don’t have any preservatives in them. So if it’s really firm when you take it out of the freezer, don’t worry just let it sit at room temperature for around 5 minutes and it will be perfect to scoop out in your favorite cone. In US, most of the ice cream recipes call for eggs and the ice cream base or custard is prepared using cream, milk and eggs. I did not use any eggs for this recipe and I think it was still very creamy and soft. Also, I used half n half instead of whole milk because that’s what I had in my fridge. You can very well use whole milk instead and it would work just fine. Aren’t these strawberries gorgeous? So if you want more of strawberry flavor in your ice cream, just cut down on the amount of avocado puree you add in the recipe. Adding vanilla is optional, I just added a little. If you love vanilla you can go ahead and add more. The ice cream tasted so fresh that now I have decided to make ice creams at home only. It’s an easy process especially if you have an ice cream maker at home! Ingredients Heavy cream: 1 1/4 cups Half n Half/Whole milk: 1 cup Granulated sugar: 3/4 cup + 14 cup for pureeing the strawberries Vanilla: 3/4 tsp Strawberry puree: 1 cup [from fresh strawberries] Avocado puree: 1 cup [from fresh avocados] Pinch of salt Light pink food color [optional] Method Make the strawberry & avocado puree Wash the strawberries and chop off the stalks. Put them in a blender with 1/4 cup sugar and mix till it all looks smooth. Pour the puree through a strainer to remove any lumps. Set aside. Peel the avocados and chop them in small pieces. Put them in blender and mix till it forms a smooth mixture. You can put 2-3 tbsp of milk here if the mixture looks too thick to blend uniformly. Strain the puree to get rid of any lumps. Set aside. Prepare the ice cream base In a bow, mix together the half n half [you can also use whole milk here], vanilla, salt and granulated sugar till sugar is dissolved. Add the cream and mix and finally add the strawberry and avocado puree and mix everything well. If you taste this mixture right now , it will taste a bit too sweet. But don’t worry, the sweetness goes down when frozen so eventually the ice cream would taste just perfect. Chill the ice cream mixture for up to 12 hours. I kept this in the fridge for 4-5 hours. Prepare the ice cream according to your ice cream machine manufacturer’s instruction. The ice cream is like soft serve when prepared. You can eat it as it is [I love it this way] but if you want to get it really firm, place the ice cream in an airtight container and keep in the freezer for 3-4 hours. Serve the ice cream with some fresh strawberries.
- Use whole milk instead of half n half, it would work just fine.
- If you are fan of vanilla, feel free to add more vanilla extract.
- Reduce avocado puree to 3/4 cup for a stronger strawberry flavor in the ice cream.
- If you don’t have a ice cream maker, you can freeze the ice cream mixture and then take it out after every 30 minutes or so, whisk and put it in the freezer again. You might need to do this every 30 minutes for 3-4 hours. *Add food color if you want your ice cream to look pink or green.
