Three-Ingredient Avocado Ice Cream

 
     Oh I love me a nice and ripe avocado. Every year when they are in season I try to eat as much as I can. In a salad, chopped floating in a mixture of milk, sugar and ice, mashed on a toast with some honey, or in homemade ice cream.

     Not only is the avocado versatile, it is a fruit that keeps on giving. Did you know that avocados are easy to grow? Just bury the  seed in some soil and they will root in about a month. Once they sprout a few leaves and are about a foot high, you can transfer them to a bigger pot or plant them in the ground. Given proper care, they'll bear fruit in about 3 to 5 years.

     Avocado is one of my favorite ice cream flavors ever. And this 3-ingredient no^churn version is a cinch to make.  Just put everything in the blender and blend until you get a smoothie. After that all you have to do is transfer it to a container and wait for it to freeze. Anything that fast and simple is a winner in my book.

     I had a brief stint trying the Keto diet. And one of  the few dessert options is a ketofied avocado ice cream. To make a keto-friendly avocado ice cream, just replace the sweetened condensed milk with another cup of heavy cream and use 10 packets of Stevia. It is still creamy and sweet you won't know the difference from regular ice cream.

Avocado Ice Cream

Ingredients

2 ripe avocados
1 cup heavy cream
1 can sweetened condensed milk

Instructions
1. Put all ingredients in a blender. 

2. Blend until smooth. 

3. Transfer to a freezer-friendly container with cover. 

4. Freeze till set. 

Makes about 1 liter or 2 pints of ice cream. Enjoy!