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Avocado ice cream

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


  • 2 vanilla pods
  • 200 g sugar
  • 1 lemon
  • 1 lime
  • 4 ripe avocados
  • 500 ml whole milk

Recipe From

Jamie Magazine

By Jamie Oliver


  1. 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.
  2. Bring to the boil, then simmer for a couple of minutes until all the sugar dissolves.
  3. 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.
  4. Once the syrup is cool, remove the vanilla pods.
  5. Peel, destone and scoop the avocado flesh into a liquidiser with the syrup and milk. Blitz to a smooth, light consistency – like a smoothie.
  6. 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.
  7. You can eat it right away or transfer it to little containers, cover and pop in the freezer for later.

Watch the video: How to Make Avocado Ice Cream


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