Avocado ice cream
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Makes 1 litre
Cooks In20 minutes plus freezing
DifficultyNot too tricky
Nutrition per serving
Calories 165 8%
Fat 8.5g 12%
Saturates 2.5g 13%
Sugars 20.8g 23%
Salt 0.06g 1%
Protein 2.2g 4%
Carbs 21.3g 8%
Fibre 0.1g -
Of an adult's reference intake
Ingredients
- 2 vanilla pods
- 200 g sugar
- 1 lemon
- 1 lime
- 4 ripe avocados
- 500 ml whole milk
Recipe From
Jamie Magazine
By Jamie Oliver
Method
- Halve the vanilla pods lengthways, scrape out the seeds, then add to a saucepan with the pods. Add the sugar, and the zest and juice from your lemon and lime.
- Bring to the boil, then simmer for a couple of minutes until all the sugar dissolves.
- Take off the heat, pour into a bowl and leave to cool. Don’t put your finger in for a taste, though, as it could burn you.
- Once the syrup is cool, remove the vanilla pods.
- Peel, destone and scoop the avocado flesh into a liquidiser with the syrup and milk. Blitz to a smooth, light consistency – like a smoothie.
- If you’ve got an ice-cream maker, put your mixture into it and churn till smooth and frozen. If not, pour it into a large baking dish or deep tray and pop it in the freezer, giving it a whisk every half hour or so until frozen and smooth.
- You can eat it right away or transfer it to little containers, cover and pop in the freezer for later.
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