Avocado Ice Cream


Avocado Ice Cream

Needless to say, that as you aren't cooking the eggs in this ice cream, to use the freshest ones possible. I used a medium sized avocado and found that using 1/4 cup of sugar wasn't quite sweet enough so I upped it to 1/2 cup and it was transformed from a fluffy avocado mousse to a delicious velvety ice cream and the whipping of the cream and egg whites created quite a bit of ice cream in the end. I gave my husband the bowl to lick the spoon and he murmured that it was actually one of his favourite ice creams so far. So yet again, I dodge a visit to the loony bin!

DID YOU MAKE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella

Avocado Ice Cream

Avocado Ice Cream Ingredients


  • 1 large avocado (I only had a medium sized one)
  • 2 tablespoons orange or lime juice (I used lime juice)
  • 2 eggs, separated
  • 1/4 cup caster sugar (I used half a cup)
  • 1 cup heavy cream

Peel and roughly chop the avocados. In a blender, combine the avocado, juice, and egg yolks, and blend to a fine puree.

Avocado Ice Cream to be folded

In a medium size bowl, beat the egg whites until stiff and whisk in the sugar, 1 teaspoon at a time.

Avocado Ice Cream Folding ingredients

In a separate bowl whip the heavy cream until it forms peaks. Gently fold in the egg white mixture and the avocado puree into the whipped cream. Pour the mixture into a freezer tray, cover, and freeze for several hours.

Avocado Ice Cream

To serve, scoop out into a dish and garnish with whipped cream or fruit.

Recipe courtesy Irene Khin Wong, Saffron 59

Show: Follow That Food

Episode: Follow That Avocado

Avocado Ice Cream