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Wednesday, 16 March 2016

Avocado Ice cream


2 ripe avocados
1 1/2 cup heavy whipping cream
1 can/ 397 gm/ 14 oz condensed milk
1 1/2 tsp vanilla essence

  1. Cut avocados into half and scoop out the flesh.
  2. Blend this avocados with 1 cup heavy cream until smooth using a blender.
  3. Transfer this to a large bowl and add condensed milk and the remaining 1/2 cup heavy whipping cream.
  4. Then beat everything until thick and creamy using a hand mixer.
  5. Add vanilla essence and mix well. 
  6. Transfer into a freezer safe container, cover and freeze for 5-6 hours or till well set.
  7. To serve, keep it out of the freezer for 5 minutes, scoop out and then serve :)
Recipe adapted from here

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