Avocado Ice Cream with Cashews
A creamy decadent no-churn ice cream with cashews that you will enjoy for all seasons.
Ingredients
Equipment
Method
- In a bowl or measuring liquid glass with the condensed milk, add the pitted and peeled avocado. Squeeze a fresh lemon juice.
- Use an immersion hand blender and blend until smooth.
- In a chilled bowl add cold heavy whipping cream and pure vanilla extract. Whip until stiff peaks.
- Fold in the avocado mixture until blended. Add chopped cashew nuts.
- Transfer in a freeze-proof container and freeze for at least 4 hours.
- For easy to scoop ice cream. Thaw for at least 10 to 15 minutes. Garnish with mint and cashew nuts.
