Avocado-lime ice cream

Don't be afraid of using avocados in desserts. I've been reading all sorts of ice cream recipes since getting my ice cream maker and avocado keeps popping up and sticking in my head. 

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The avocados make this ice cream so thick, rich, and very creamy. Most of the recipes I saw used a little lemon or lime juice (to keep the avocados from browning), but I wanted to use the limes to add so extra tartness and flavor punch to the ice cream. 

A lot of the recipes used sour cream as well. I almost went with just milk, but since I had an open container of sour cream, I gave it a try. It worked.

So if you haven't used avocados in a sweet way before, I hope I am convincing you to give it a try. The ice cream recipe is really quick and easy - no cooking needed. 

Plus since it's so thick, it sets up pretty quickly. This recipe is inspired by numerous avocado ice cream recipes out there and it will make about 1 quart of ice cream.

Avocado-lime ice cream
3 small-medium ripe avocados
zest of 2 limes
1 tablespoon fresh lime juice
1/2 cup full fat sour cream
1 cup whole milk or half and half
3/4 cup granulated sugar
pinch of sea salt

Place all of the ingredients in a food processor or blender. Puree (or use the "cream" setting) until completely smooth. Transfer the mixture to a metal bowl, cover with plastic wrap, and refrigerate until very cold (about 3 hours).

Churn and freeze the mixture in your ice cream maker according to directions. You can either eat it as is (it will be soft) or place in a freezer container and freeze for about 2 hours for a harder ice cream.