Avocado Ice Cream with Cashews
A creamy decadent no-churn ice cream with cashews that you will enjoy for all seasons.
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Servings: scoops
Watch How to Make It
Equipment
- electric mixer
- immersion blender
Ingredients
- 2 avocado medium-size
- 1 tsp lemon juice
- ¾ cup condensed milk
- 1 ½ cup whipping cream
- 100 g cashews roasted
Instructions
- 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.
Nutrition Facts
Avocado Ice Cream with Cashews
Amount Per Serving
Calories 398
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 14g88%
Cholesterol 71mg24%
Sodium 59mg3%
Potassium 454mg13%
Carbohydrates 25g8%
Fiber 4g17%
Sugar 17g19%
Protein 6g12%
Vitamin A 806IU16%
Vitamin C 6mg7%
Calcium 122mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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