• See it here: How To Make Creamy Ice Cream with Just One Ingredient!
The fat in the banana is what makes this possible; it helps emulsify the frozen banana into something very like ice cream.cherimoyas and pawpaws, but couldn't get my hands on these.) Avocado sprang to mind — it is a little fatty, after all!
So I peeled and sliced an avocado, and put it in a small container to freeze. I added the juice of a lime, and a tablespoon of sugar. After freezing overnight, the mixture was completely solid. I hacked it into chunks and put it in the food processor. I blended and blended — hoping for magic!
Well, here's what happened:
In the end, the avocado had nearly defrosted and while it was quite smooth, it wasn't completely free of nubs and solid bits of avocado. I froze it again, then scooped it. It did taste good, with a rich, incredibly creamy mouthfeel.
I wonder if a Vita-Mix or other high-powered blender might do a better job, and make this a magic trick indeed. But frankly, if you really want avocado ice cream, I think that simply pureeing an unfrozen avocado, and freezing it afterwards is probably a better idea. (Or try this recipe from Desert Candy, or this dairy-free version with tequila from Rick Bayless.) But it was worth a try, and it just reinforced the sheer magic of banana ice cream!
So, my question is: Has anyone done this successfully? Have you ever made avocado ice cream out of frozen avocado chunks? It seems like an idea with potential, but I'm not sure if I executed it well.
(Images: Faith Durand)