Avocado Ice Cream (Vegan) |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 5 |
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This is the best ice cream I have ever had. It is so delicious and easy to make. Best of all, there are no animal products involved! The vitamin C tablet might seem strange but you really can't taste it at all and it keeps the avocados from turning brown. Ingredients:
2 cups whole-fat soymilk |
3/4 cup evaporated cane juice |
1 pinch salt |
3 slices fresh orange zest (4-by 1-inch) |
2 tablespoons cornstarch |
2 firm-ripe california avocados (1 to 1 1/4 lb total) |
500 ml vitamin c powder (crush a chewable pill) |
Directions:
1. Bring 1 3/4 cups soy milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over moderate heat. Whisk together cornstarch and remaining 1/4 cup milk in a small bowl until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly, and boil 1 minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.
2. Quarter, pit, and peel avocados, then purée with vitamin C and remaining 1/4 cup sugar in a food processor until smooth. Add soy milk mixture and blend well.
3. Freeze avocado mixture in ice cream maker. Transfer to an airtight container and freeze until hardened, about 1 hour.
4. Ice cream can be made 1 week ahead.
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