Recipe: Avocado ice-cream - Kem trái bơ

By Helen Le Published: July 11, 2016

    • Cut the avocado in half, remove the stone and take out the flesh. Place into a food processor together with 4 tbsp yoghurt, then blend well.
    • Whip 150 ml whipping cream till stiff using a stand mixer or a baloon whisk. To make it easier to whip up the cream, place the bowl, the whisk and the cream into the freezer 15 mins before beating.
    • Add 3 tbsp sweetened condensed milk and the avocado puree. Then mix it up using the folding method.
    • Pour the mixture into a container (make sure you put the container at least 6 hours into the freezer before using). Smoothen the surface. Cover and put it into the freezer.
    • Take it out after 2 hours and give it a good mix. After 8 hours, you'll have the perfect avocado ice-cream.