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Avocado Ice Cream Recipe
|Unflavored gelatin||1 1⁄2 Teaspoon|
|Cold water||2 Tablespoon|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Egg||1 , separated|
|Avocado||1 Large, peeled and pitted|
|Plain yogurt||1⁄2 Cup (8 tbs)|
|Lime juice||2 Tablespoon|
Serving size: Complete recipe
Calories 1418 Calories from Fat 926
% Daily Value*
Total Fat 107 g164.8%
Saturated Fat 38.9 g194.7%
Trans Fat 0 g
Cholesterol 391.9 mg
Sodium 684.1 mg28.5%
Total Carbohydrates 94 g31.3%
Dietary Fiber 26.9 g107.7%
Sugars 60.4 g
Protein 25 g49.5%
Vitamin A 19.1% Vitamin C 82.6%
Calcium 28.7% Iron 18.3%
*Based on a 2000 Calorie diet
Meanwhile, combine cream, 1 tablespoon sugar and salt in small saucepan and cook over low heat just until bubbles form at rim.
Beat egg yolk and stir into gelatin.
Blend gelatin mixture into cream and let cool completely.
Puree avocado in processor or blender.
Add to cream mixture with yogurt and lime juice, blending well.
Beat egg white in large bowl until soft peaks form.
Gradually add 2 tablespoons sugar and continue beating until stiff.
Fold avocado mixture into egg white.
Turn into shallow pan or ice cube tray, cover with foil and freeze until firm (for lighter texture, beat mixture in processor or electric mixer several times during freezing process).