Easy avocado icecream without whipping cream recipe

It's avocado season again here in Saigon. Avocados are so rich, creamy yet very cheap this time of the year. Making icecream is one of the best ways to use and preserve this delish fruit! This recipe will last for weeks in the freezer, so you can feel free to double the recipe and make a bunch for your family.

I don't use whipping/heavy cream in this recipe but a non-dairy creamer instead because it's.... a lot cheaper to find here. However, you can totally subsitute non-dairy creamer with whipping/heavy cream or even whole milk if you'd prefer to lower your calorie intake. Ingredients:

• 1.5 cup avocado

• 1 cup non-dairy creamer (or whipping cream, or whole milk)

• 1.5 cup unsweetened milk

• 1/4 - 1/2 cup sugar (start with 1/4 and increase as you taste)

• Pinch of salt

• 1 small lime or lemon

Instructions:

• Add all ingredients in the blender and blend until smooth.

• Prepare a tray or a shallow container, pour the cream mixture in. Put in freezer.

• Churn your icecream: every 30 minutes, take out your icecream tray and use spoon, whisk or hand-mixer and mix everything up. Remember to scrape down the sides of the tray too. Put it back in the freezer. Repeat this step 4-5 times or until the mixture looks creamy and thick.

• Let it freeze completely (about 2 hours or overnight) before serving.