Desserts
Avocado Ice Cream Loaf
An elegant avocado ice cream loaf with three rich layers for a delicious, creamy dessert. Freeze the mold overnight before serving.
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Recipe story
Avocado ice cream loaf — an inventive and very distinctive recipe. Try it and tell us what you think.
Layer One:
2 packs plain biscuits (cookies)
3 tablespoons butter at room temperature
How to make Layer One :
Pulse the biscuits in a blender or food processor with the butter until you have fine crumbs.
Press the mixture into a cheesecake mold, compact firmly, then chill in the refrigerator.
Layer Two:
2 envelopes instant whipped cream powder (Chantilly)
4 blocks (packs) cream cheese
1/2 cup powdered sugar
1 tub ready-made clotted cream (qishta)
One medium white chocolate bar
2 cups cold milk
How to make Layer Two:
Melt the white chocolate in a double boiler.
Beat the remaining ingredients with an electric mixer until light and slightly doubled in volume, then add the melted white chocolate and mix.
Pour this mixture over the biscuit layer, spread evenly, cover the mold with plastic wrap, and place in the freezer for at least three hours.
Layer Three:
3 ripe avocados, pitted and peeled
3/4 cup cold milk
Juice of 1 lemon
One medium can sweetened condensed milk
How to make Layer Three:
After three hours, blend the third-layer ingredients together in a blender until smooth, then pour over the ice cream layer.
Place plastic wrap directly on the avocado layer to prevent ice crystals from forming.
Return the mold to the freezer overnight.
Avocado ice cream loaf — method from a friend and cook on Shou Tabkhyeen Al-Youm:
Hanadi Al-Ayass
Click Hanadi’s name for more of her lovely recipes and her author page
For more ice cream recipes see: Caramel ice cream recipe
Ingredients
- Pour them over the biscuit layer and spread evenly, then cover the mold with plastic wrap and place it in the freezer for at least three hours.
- Third layer:
- How to make the third layer:
- After three hours, blend the third-layer ingredients together in a blender until smooth, then pour them over the ice cream layer.
- Press plastic wrap directly onto the avocado layer to prevent a layer of ice from forming.
- Return the mold to the freezer overnight.
- This innovative and wonderful avocado ice cream loaf recipe is from our friend and chef on the Sho Tabkhin Today website:
- Hanadi Al-Ayass
- Click on Hanadi's name to get more of her lovely recipes on her personal page.
- For more ice cream recipes, here's the link: Caramel ice cream recipe.
- #recipes #recipe #ice_cream #avocado_ice_cream_loaf
- #avocado_ice_cream_loaf #avocado #avo
- #sho_tabkhin_today
Method
- Prepare the biscuit base: Pulse the biscuits with the butter in a food processor or blender until the mixture resembles wet sand. Press it firmly into the cheesecake pan to form a compact base, then chill the pan in the refrigerator until the base sets.
- Prepare the white chocolate and cream cheese layer: Melt the white chocolate bar in a double boiler and let it cool slightly. In another bowl combine the cream cheese, powdered sugar, a can of clotted cream (qeemar), two packets of instant whipped cream (crème chantilly) mixed with two cups cold milk, and beat with an electric mixer until the mixture doubles in volume and becomes smooth. Add the melted chocolate and mix until well combined.
- Pour the second layer: Pour the cream cheese and white chocolate mixture over the biscuit base and spread it evenly. Cover the pan with plastic wrap so it touches the surface of the mixture, then place it in the freezer for at least three hours until this layer firms up.
- Prepare the avocado layer: After three hours, prepare the third layer. Put the ripe avocado flesh with three-quarters cup cold milk, a squeeze of lemon, and a can of sweetened condensed milk into the blender and blend until smooth and creamy.
- Pour the avocado layer: Remove the pan from the freezer and pour the avocado mixture over the white chocolate layer, smoothing the surface gently.
- Final freezing: Place the plastic wrap directly on the surface of the avocado layer to prevent ice crystals from forming, then return the pan to the freezer and leave it overnight (8 hours or more) until completely frozen.
- Serving: Before serving, let the pan sit at room temperature for a few minutes to make it easier to slice. Remove the plastic wrap, invert the pan onto a serving plate, slice, and serve cold.
Notes and serving ideas
- Caramel ice cream recipe
