Avocado ice cream
- 4medium, ripe avocados, stoned and peeled
- Juice of 2 limes
- 125g (4oz) caster sugar
- 500ml carton of fresh vanilla custard
- Dark chocolate, melted, to serve
Woman's Weekly cookery editor Sue McMahon says: Buy avocados a few days before you want to use them, to allow them time to ripen fully.
- Place the avocado flesh, lime juice and sugar in the bowl of a food processor, or blender, and whizz until smooth. Fold this into the vanilla custard.
- Put avocado mixture into the bowl of an ice-cream maker and churn it until it freezes.
- Alternatively, pour mixture into a freezer-proof container and place it in the freezer, and then when the mixture is on the point of freezing, beat it well. Repeat the partial freezing and beating process a couple of times to ensure that the ice cream has a smooth texture once it's frozen.
- Either serve the ice cream when it's almost set, or allow it to freeze completely. If using an ice-cream machine, transfer the mixture to a suitable container for freezing.
- If the ice cream has frozen solid, remove it from freezer a little while before serving, to allow it to soften slightly - that way, it'll be easier to scoop.
- Scoop the ice cream into balls and place in serving dishes. Drizzle some melted chocolate over just before serving. The ice cream can be kept in the freezer for up to 1 month.
Nutritional information is for the maximum number of servings
Nutritional information per portion
- Calories 266(kcal)
- Fat 16.0g
- Saturates 3.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.