Name: Avocado Ice Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 servings
Ingredients: 3 medium ripe avocados, peeled; 1-1/2 cups heavy whipping cream; 1 cup plain Greek yogurt; 3/4 cup sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup miniature semisweet chocolate chips, optional

Have extra avocados? Put them to work in this thick and creamy chocolate ice cream. The light olive-green color makes it look like mint chocolate chip ice cream, but don't be fooled! The avocado flavor really shines through in this dessert. —Julie Andrews, Rockford, Michigan

Ingredients

3 medium ripe avocados, peeled

1-1/2 cups heavy whipping cream

1 cup plain Greek yogurt

3/4 cup sugar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/2 cup miniature semisweet chocolate chips, optional

Instructions

1 Blend ingredients

2 Place all ingredients (except for the optional chocolate chips) into a blender; cover and process until smooth.

3 Transfer to ice cream maker

4 Fill the cylinder of an ice cream maker no more than two-thirds full. You can refrigerate any remaining mixture until you're ready to freeze it, or make avocado ice cream freeze pops by using popsicle molds. Freeze according to the manufacturer's directions, adding chocolate chips during last minute of processing, if desired.

5 Transfer the ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, or about two to four hours.