Maryjane's Avacado Ice Cream |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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This is our new favorite ice cream. The lemon makes it a little tart and it is SO SMOOTH! It's good alone, but we've had it with fresh strawberries and raspberries, too. YUM! The recipe says to just freeze in the freezer; I use my little ice cream/sorbet maker. From Maryjane's Farm. Ingredients:
1 large avocado, peeled and diced |
1 cup half-and-half |
2/3 cup powdered sugar |
1/2 teaspoon lemon zest |
1/3 cup fresh lemon juice |
Directions:
1. Combine all ingredients in blender. Puree until completely smooth.
2. Pour into 2 quart baking dish.
3. Cover and freeze until firm, about 4 hours. (Can be transfered to an airtight container and kept in freezer for up to one month.).
4. Before serving, let stand at room temperature for 15 minutes. Use ice cream scoop to serve. Top with fresh fruit or mango salsa in desired.
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