Avocado Ice Cream

Serves     2


1 large avocado, very ripe
1/3 cup caster sugar* (you can substitute regular table sugar; the ice cream will just be slightly “grainier”) 1 Tbs. milk
½ cup double cream or heavy cream


Preparation time is 5 minutes

Scoop the flesh of the avocado into a blender; add the milk and sugar then blend until smooth. Stir the cream into the mixture then pour into an ice cream maker, churn and freeze.

If you don’t have an ice cream maker, pour the cream into a mixing bowl and whip until it forms soft peaks. Fold the avocado mixture into the cream and pour into a shallow plastic container. Freeze for 3-­‐4 hours, stirring occasionally.

Castor sugar, a very fine grain, British sugar used in baking, may not be easy to track down, but it is easy to make. In fact, it’s really nothing more than granulated sugar that has been ground to a super-­‐fine consistency.

Here’s how to make your own Castor Sugar in seconds

  • Place granulated sugar in a food processor or blender.
  • Pulse until it reaches a super-­‐fine, but not powdery consistency.
  • Allow the sugar to settle for a few minutes. Then, use in place of the castor sugar called for your recipe.

Tips: Sugar may etch your blender pitcher, particularly if it’s made of plastic. If this is a concern, use a coffee grinder or spice grinder instead.


Notes and Instructions

The literal translation for avocado in Burmese is butter fruit. Avocados always remind me of a treat we used to eat in Burma and one that I particularly enjoy, an avocado shake. It was simply made with a ripe avocado, milk, a little condensed milk and sugar, resulting in a rich frothy drink. I have adapted this recipe into an ice cream, which can be served as a dessert or a treat any time of day.