One-Ingredient Ice Cream

Really.

I made this last night with a touch of milk, some malt, and chocolate chips, and it was everything I had hoped it would be.

I'd add a little bourbon to help it stay smooth in the freezer - unless you're going to eat it all right away (then I'd add the bourbon just because)

The bourbon is a good idea, it doesn't freeze well. Maybe vanilla whiskey?

I plan to make this again tonight with chocolate almond milk.

I wished I liked bananas that ripe

Can avocado be used in place of banana? If so, what kind of adjustments do you think would need to be made to the recipe?

shorty wrote:Can avocado be used in place of banana? If so, what kind of adjustments do you think would need to be made to the recipe?

Good question, I was thinking of using avocado next time. I would think you'd have to add sugar, and a little milk or cream, lest you accidentally make sweet guacamole.

shorty wrote:Can avocado be used in place of banana? If so, what kind of adjustments do you think would need to be made to the recipe?

A bit of lemon or lime juice may be a good idea. It should keep the avocado from turning into a brown mass.

Got great results with this Bayless "recipe," which uses tequila instead of dairy. The texture is really fine with all that alcohol.

http://twitter.com/Rick_Bayless/status/3290121518

Suzy Creamcheese wrote:

shorty wrote:Can avocado be used in place of banana? If so, what kind of adjustments do you think would need to be made to the recipe?

Good question, I was thinking of using avocado next time. I would think you'd have to add sugar, and a little milk or cream, lest you accidentally make sweet guacamole.

I had avocado-cinnamon gelato at Black Dog yesterday. It tasted like pure avocado with just a hint of spice--another idea.

Suzy Creamcheese wrote:

shorty wrote:Can avocado be used in place of banana? If so, what kind of adjustments do you think would need to be made to the recipe?

Good question, I was thinking of using avocado next time. I would think you'd have to add sugar, and a little milk or cream, lest you accidentally make sweet guacamole.

I blended avocado with frozen mango, yogurt, and agave nectar. Half my family liked it, and half did not. Most people would probably prefer cream or banana instead of the avocado.

Hi,

Thinking of this thread, I looked up avocado desserts this evening. I found one for Avocado Whip that could not be any easier:

Avocado*
- 1/2 cup milk
- 1/4 sugar
- 1/2 teaspoon vanilla

I used my immersion blender to mix this together in a smooth pudding-like mixture. While I chilled this in the refrigerator for dessert. I could envision making ice cream, too.

*I have a bag of just over golf ball sized avocados from Jerry's. I probably put 6-7 of these into this whip.

Regards,

Cathy2 wrote:Thinking of this thread, I looked up avocado desserts this evening. I found one for Avocado Whip that could not be any easier:

Avocado*
- 1/2 cup milk
- 1/4 sugar
- 1/2 teaspoon vanilla

My earliest recollection of avocado, and the only way I knew how to eat it probably until I was in junior high school, was halved, sliced into strips, in a cereal bowl with milk poured over and sprinkled with sugar. This was the way my mom showed me how to eat avocado and the only way she did.

happy_stomach wrote:

Cathy2 wrote:Thinking of this thread, I looked up avocado desserts this evening. I found one for Avocado Whip that could not be any easier:

Avocado*
- 1/2 cup milk
- 1/4 sugar
- 1/2 teaspoon vanilla

My earliest recollection of avocado, and the only way I knew how to eat it probably until I was in junior high school, was halved, sliced into strips, in a cereal bowl with milk poured over and sprinkled with sugar. This was the way my mom showed me how to eat avocado and the only way she did.

In my filipino family, my mom does this exactly the same way!

Blown Z wrote:

happy_stomach wrote:

Cathy2 wrote:Thinking of this thread, I looked up avocado desserts this evening. I found one for Avocado Whip that could not be any easier:

Avocado*
- 1/2 cup milk
- 1/4 sugar
- 1/2 teaspoon vanilla

My earliest recollection of avocado, and the only way I knew how to eat it probably until I was in junior high school, was halved, sliced into strips, in a cereal bowl with milk poured over and sprinkled with sugar. This was the way my mom showed me how to eat avocado and the only way she did.

In my filipino family, my mom does this exactly the same way!

Yup. Filipina here. I never actually saw avocado being eaten this way anywhere else--never at family parties or as a dessert in Filipino restaurants. It definitely wasn't an everyday snack at home, but I wouldn't have called it a special treat either--just what you did with avocado...

Cathy2 wrote:Hi,

Thinking of this thread, I looked up avocado desserts this evening. I found one for Avocado Whip that could not be any easier:

Avocado*
- 1/2 cup milk
- 1/4 sugar
- 1/2 teaspoon vanilla

I used my immersion blender to mix this together in a smooth pudding-like mixture. While I chilled this in the refrigerator for dessert. I could envision making ice cream, too.

*I have a bag of just over golf ball sized avocados from Jerry's. I probably put 6-7 of these into this whip.

Regards,

Here is an avocado ice cream recipe which uses avocado, water, sugar, lime juice, and tequila.