Buttery avocados brightened with lime make for smooth, creamy, dairy-free ice cream. Add lime juice in small increments to taste—too little and the ice cream turns out bland, too much and it becomes overly savory.
If your diet permits white sugar refined with bone char, feel free to substitute an equal volume of it for the raw sugar in this recipe for a cleaner flavor.
Read more on the technique behind vegan ice cream.
- Yield:makes about 1 quart
- Active time: 45 minutes
- Total time:5 hours
- 4 cups diced avocado (about 30 ounces from 6 avocadoes)
- 1 cup raw (turbinado) sugar (see note above)
- 1 cup water
- 1 tablespoon grated lime zest from 3 to 4 limes
- 4 to 6 tablespoons lime juice, to taste, from 3 to 4 limes
- Kosher salt
In a blender or food processor, combine avocado, sugar, water, lime zest, and 2 tablespoons lime juice. Blend until very smooth, about 30 seconds. Transfer to an airtight container and stir in remaining lime juice and salt to taste in small increments. Ice cream base should have a subtle lime flavor but should taste mainly like avocado.
Cover mixture and chill in refrigerator until it is very cold (at least 45°F, about 4 hours), then churn in ice cream maker according to manufacturer's instructions. Transfer to an airtight container and chill in freezer until ice cream is firm enough to scoop, about 5 hours.