This is our new favorite ice cream. The lemon makes it a little tart and it is SO SMOOTH! It's good alone, but we've had it with fresh strawberries and raspberries, too. YUM! The recipe says to just freeze in the freezer; I use my little ice cream/sorbet maker. From Maryjane's Farm.

Ingredients

6 serv.

large avocado, peeled and diced↗1
half-and-half↗1 cup
powdered sugar↗2⁄3 cup
lemon zest↗1⁄2 teaspoon
fresh lemon juice↗1⁄3 cup

Step-by-step instructions

1
Combine all ingredients in blender. Puree until completely smooth.
2
Pour into 2 quart baking dish.
3
Cover and freeze until firm, about 4 hours. (Can be transfered to an airtight container and kept in freezer for up to one month.).
4
Before serving, let stand at room temperature for 15 minutes. Use ice cream scoop to serve. Top with fresh fruit or mango salsa in desired.

Source: food.com

Original recipe ↗

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