Avocado-Lime Ice Cream
Avocado provides fiber, potassium, and monounsaturated fats, while the dairy ingredients soften its vegetal flavor. Lime adds acidity and helps preserve the color of the flesh, and blending creates a smooth base. During freezing, stir the mixture in short intervals to keep the texture creamy.
Read
Video on the topic
Reviews
Notes
Inventory: Blender
952
Servings: 6 (1 serving ≈ 68 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Cut the avocado flesh (223 g) into pieces and immediately mix it with lime juice (8 g). Add 30% sour cream (80 g), 35% cream (42 g), erythritol (55 g), and table salt (0.3 g). Blend everything with an immersion blender until completely smooth.
Pour the base into an ice-cream maker and churn until softly frozen. For the manual method, pour the mixture into a shallow container, place it in the freezer, and stir every 30–40 minutes until smooth and creamy. Transfer the finished ice cream to an airtight container and freeze until fully set.
(2)
- :
- :
Any remaining questions? Ask chatGPT.:
If you have any questions about the recipe "Avocado-Lime Ice Cream", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
More ice cream:More recipes
Watch others desserts and sweets:
We recommend reading
All articlesWhy sugar-free gluten-free sponge cake fails and how to fix the common mistakes
17min
Why we crave sweets: how the brain perceives taste and how to make keto desserts without sugar.
9min
How to recalculate the weight of the sweetener if its sweetness in the recipe differs from the sweetness of yours.
3min
How to Brew Coffee at Home: French Press, Cezve, V60, Chemex, AeroPress, Cold Brew, Water, Grind, Temperature, and Extraction
6min
Share: