Avocado Ice Cream Recipe - Ice cream with a twist of avocado.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Avocado ( आवोकाडो/ मक्खनफल ) , Milk ( दूध )

Cuisine : Indian

Course : Desserts

Avocado Ice Cream

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Desserts recipes like Ambyachi Kheer, Candy Crunch Cheese Cake, Khus Khus Kheer, Independence Day Kheer. Or try out these recipes from Indian Cuisine like Falooda, Chicken Curry, Spicy Rajma Parantha, Poha Papad.

Avocado Ice Cream Recipe Card

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Prep Time : 3.30-4 hour

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Avocado Ice Cream

  • Avocado 1/2 cup

  • Milk 3/4 cup

  • Fresh cream 2 tablespoons

  • Milk powder 2 tablespoons

  • Sugar 3 tablespoons

Method

Step 1

Combine avocado pulp, milk, fresh cream, milk powder and sugar in a blender and blend till smooth.

Step 2

Pour into a shallow container. Cover and freeze till almost set. Remove and blend it in a blender till smooth and creamy. Transfer into the shallow container.

Step 3

Cover and freeze till firm. Scoop and serve.

How to make Avocado Ice Cream

Step 1

Combine avocado pulp, milk, fresh cream, milk powder and sugar in a blender and blend till smooth.

Step 2

Pour into a shallow container. Cover and freeze till almost set. Remove and blend it in a blender till smooth and creamy. Transfer into the shallow container.

Step 3

Cover and freeze till firm. Scoop and serve.

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