I love anything avocado.  Avocado in salads, avocado on sandwiches, a good guacamole.  The rich and creamy texture adds a wonderful and wholesome element to many dishes.

In addition to being delicious, avocados are great for you as well- a good source of monounsaturated fats (the good kind), fiber and potassium, to name a few.

Although this lovely fruit is often used in savory dishes, it can be used in sweet treats as well, such as (you guessed it) – ice cream! The natural creaminess of the avocado necessitates less cream/milk, making for a healthier dessert.

The ingredients are pretty straightforward, as is the initial preparation – the hard part is being patient enough to allow the mixture to chill, then to freeze.  If you’re planning on serving this same-day (and I suggest that you do, as it takes a while to thaw after frozen overnight), make sure you get it chilling earlier in the day, so it has time to do its thing.

Yield: 6-8 servings //  Prep: 20 minutes // Total time: 6-8 hours

• 3 medium avocados
• 1 tablespoon freshly squeezed lime juice
• 1-1/2 cups whole milk
• 1/2 cup sugar
• 1 cup heavy cream

Cut the avocados in half, remove the pit, then scoop out the flesh into a food processor or blender.  Add lime juice, milk, and sugar, and puree until completely smooth. Transfer to a medium bowl and whisk in the heavy cream.

Chill in the refrigerator for 4 hours.

Once chilled, freeze in ice cream maker according to the manufacturer’s directions.  Keep a close watch – it should take from 10-15 minutes to thicken.

Serve right away (soft) or freeze for a few hours for a firmer texture.

Enjoy.