Avocado Ice cream

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PaulThe secret of a good recipe is to make sure that firstly that the mixture is thoroughly beaten until thick.
Also make sure that its stirred as it freezes to ensure that the edges don't become Icy.
Makes 2 litres.


  • 2 large avocados
  • 3 cups cream
  • 6 tablespoons honey
  • 2 teaspoons vanilla essence
  • 3 bananas
  • 3 egg whites, stiffly beaten


Blend avocado, cream, honey, vanilla and banana in small batches in blender until thick. Pour into ice cream tray or container.
Beat egg whites and fold into ice cream carefully with a metal spoon. Freeze Gently stir Ice cream when it is starting to freeze around the edges. repeat twice more and then allow ice cream to freeze.
Remove from freezer about 20 minutes before serving.
Serve with fresh strawberries and kiwifruit..


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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