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Avocado ice-cream

Ingredients

  • 3 (about 750g) ripe avocados
  • 2 tablespoons lemon juice
  • 395g can condensed milk
  • 270ml can coconut milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons chopped pistachios

Method

  • Step 1 - Halve and remove seeds from the avocados. Scoop the flesh into a food processor. Add the lemon juice and process until smooth. Add the condensed milk, coconut milk and vanilla extract, and process until combined.
  • Step 2 - Transfer to an airtight container. Cover tightly and freeze, stirring occasionally so it freezes evenly, for 3 hrs or until almost frozen.
  • Step 3 - Spoon into a clean food processor and process until smooth. Return to the container and cover. Freeze until firm. Set aside to soften slightly before scooping into bowls. Serve sprinkled with pistachios.

Recipe Ingredient

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