One of the best things about homemade ice cream is having the freedom to make whatever flavor you want. I love key lime anything, so ice cream was bound to happen. More like ice dream, it’s that creamy and refreshing. Bonus: No ice cream maker is needed.
Sweetened condensed milk, whipped cream, and mashed avocado join forces to keep the texture smooth without churning. Too bad I didn’t get a photo of the ice cream served with whipped cream and cookie crumbs, à la pie. It disappeared too quickly.
For a more tart ice cream, increase lime juice to 1/2 cup. My taste buds preferred less, but maybe I’m turning soft. One scoop of the stronger batch was all I could handle. Make mine a double scoop with a new favorite ice cream.
Of all the homemade ice creams I've enjoyed recently, this is my favorite. Smooth, refreshing, and not too tart or sweet. Don't let the avocado scare you away; it adds a hint of color and extra creaminess.
- 1/3 cup key lime juice
- 1 ripe avocado, mashed
- 1-14 oz. can sweetened condensed milk
- 1 tablespoon pure vanilla extract
- 2 cups (1 pint) heavy cream, whipped
In a medium bowl, combine lime juice and mashed avocado. Add sweetened condensed milk and vanilla extract. Blend this mixture into prepared whipped cream.
Pour ice cream into a loaf pan or other storage container. Freeze for 3 - 4 hours before serving.
Let frozen ice cream sit at room temperature for 10 minutes before scooping. Or grab a hair dryer and use a little hot air to soften things up.
More cool treats:
This post is linked to Gluten Free Wednesdays.