Avocado Ice Cream | Good Fats

Let’s talk science. What’s the difference between sorbet and ice cream? It’s the greater amount of fat, that gives ice cream the richness and creaminess, as compared to that of sorbet. What makes avocado ice cream a standout? The fact is: no cream (and no egg, either) is needed. Simply because there is enough fat in the avocado itself, you can skip the heavy cream entirely in making avocado ice cream.

Notably, the fat in avocado is much better and healthier than the animal fat from heavy cream. Avocados are high in fat. But it’s monounsaturated fat, which is a “good” fat that helps lower bad cholesterol.

I overlooked this fact when I went shopping with Jamie Oliver’s avocado ice cream in mind. I bought avocados and I bought heavy cream. Later, it took me by surprise that all I needed was just whole milk. There is good amount of fat in the four avocados in the recipe that no cream is used. Consequently, percentage of fat per serving is 12%, according to Jamie Oliver. The fat content of various Häagen-Dazs ice cream in my refrigerator ranges from 25% to 29% of daily value per serving.

From that, the geeky part of me gets curious about the relative fat content in everything. Here is a chart I’ve found most helpful in deciding what ingredient to use and its effect on the overall fat composition of the ice cream.

Now, let’s focus our attention to making the avocado ice cream. There are several tips and reminders:

• Fat content means smooth mouth feel. The total milk fat at about 24% tends to be the optimal amount to make creamy ice cream.
• Chill the ice cream bowl thoroughly (when using an ice cream machine) for at least a day until rock solid.
• The ice cream base has to be totally chilled before churning. The colder it is, the smaller the ice crystals, and silkier in the overall texture of the ice cream will be.
• Fill the ice cream machine about three quarters of the way. Don’t overfill.
• Churn the ice cream base to the consistency of soft serve. Then transfer to the freezer.

Lastly, to make a vegan version of the avocado ice cream, substitute whole milk with any nut milk (cashew, coconut) or soy milk. You’ll be surprised how creamy the result is. If you don’t have an ice cream machine, here is a no-churn ice cream recipe to try with no perceivable compromise in flavor or texture.

Print Recipe

Avocado Ice Cream

Serves: 1 quart

Ingredients

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

Instructions

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 in a blender 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 with a soft serve consistency. 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.

Notes

Adapted from Jamie Oliver website. https://www.jamieoliver.com/recipes/fruit-recipes/avocado-ice-cream/