Keep Cool this Summer: How To Make Avocado Ice Cream

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Without whipping cream, you can still make avocado ice cream with a soft texture to help you cool down in the heat.

Cooking time: 35 minutes

For 4 to 6 people

Total energy: 5,077 calories

Ingredients:

- Three ripe avocados

- One can of sweetened condensed milk

- Two packs of fresh milk with sugar

- One jar of yogurt

- 1/4 teaspoon of salt

- Two tablespoons of cornstarch (or tapioca)

Getting started:

Step 1: Clean avocados, peel the skin and remove pits. Slice the avocado flesh into small pieces.

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Step 2: Make creamy mixture

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-Put condensed milk, fresh milk, a little salt and two tablespoons of cornstarch into a pot or a bowl and stir.

-Turn on the stove to cook on low heat, stir well until the tapioca is cooked (if you use a pot) and slightly thickened, then turn off the heat and let it cool. Add yogurt and stir well.

Step 3: Make ice cream

-Put the above creamy mixture in a blender and blend for one to two minutes. Then slowly add in the butter and blend until the mixture is smooth.

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-Pour the butter-cream mixture into an ice cream mold or a bag of your choice.

-Place it in a freezer for eight hours or overnight.

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Step 4: Enjoying time

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Scoop out the ice cream into a bowl, sprinkle peanuts or dried coconut and enjoy the dish.

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Tips to select good avocados

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-The long-shaped avocado variety is usually tastier than the round-shaped avocado.

-When choosing avocados, you should not press too much on the fruit because avocados are easy to bruise.

-Do not pick overripe avocados or those with spots on the skin or get too ripe.

-To check the fruit is ripe or not, shake the avocado. If the inner pit pulls away from the flesh, you can choose that fruit.

-Preserving unused avocados: If you do not use all the avocado in one go, apply a thin layer of cooking oil to the surface of the fruit and put it in a refrigerator.

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