Select a size: | | | |
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 3 whole Medium Avocados
- ½ cups Light Cream
- ½ cups 2% Chobani
- ½ cups Non-fat Chobani Yogurt
- ½ teaspoons Vanilla
- Dash Of Lemon Juice
- ⅔ cups Sugar
- Dash Of Salt
Preparation Instructions
Remove pits from avocados and scoop out the flesh. Place in a food processor. Add cream, yogurts, vanilla, lemon juice and sugar. Blend until smooth. Add salt to taste.
Pour mixture into the freezer base of an ice cream maker (makes about 1 quart). Turn on and let stir and thicken for about 20 minutes. Serve immediately. Freeze remaining ice cream in a Tupperware with a lid.
Recipe adapted from Alton Brown of Food Network.
