Avocado Frozen Yogurt.
The fourth week of May is known as National Frozen Yogurt Week, so I thought I’d play along this time: every single recipe on my blog this week will center around the frozen-yogurt theme, starting with today’s slightly-unconventional recipe for Avocado Frozen Yogurt.
The avocado makes this frozen dessert extra creamy and super healthy. Yes, it sounds strange, but this avocado dessert might just convert even the biggest avocado hater. And hey, at least it’s not Spinach Ice Cream!
Avocado Frozen Yogurt
Adapted from Homemade Frozen Yogurt
- 1 large, ripe avocado (it should be soft)
- 2 cups plain yogurt of choice (such as Wholesoy) (440g)
- 1/2 cup milk of choice (120g)
- 1/2 tsp pure vanilla extract (2g)
- 1/8 tsp salt
- pinch pure stevia extract, or 3-4 tbsp sugar of choice (Amount will depend on the sweetness of your yogurt, and you may need more if you’re using an unsweetened yogurt. You want the non-frozen mixture to taste a little too sweet for your liking, as it is less sweet once frozen.)
Avocado frozen yogurt recipe: Scrape out the flesh of the avocado and discard the peel and pit. Blend all ingredients until completely smooth, in a blender, food processor, or Vita-Mix. If you have an ice cream maker, transfer mixture to the machine and churn according to manufacturer’s directions. My Cuisinart took just 10 minutes. Eat immediately as soft-serve, or freeze in an airtight container for a half hour if you want a firmer texture. (If you don’t have an ice cream machine, you can simply transfer the blended mixture to an airtight container, freeze, and stir every half hour for 2-3 hours. The texture won’t be quite as creamy, but it still works.)
Click for: Avocado Frozen Yogurt Nutrition Facts
Question of the Day:
What flavor gets your vote for Frozen Yogurt Week?
Feel free to leave as many flavor suggestions as you can dream up. There are four large containers of yogurt in my refrigerator, just waiting to be turned into frozen yogurt. Link of the Day:
………Cookie Dough Popsicles
Can you tell the weather is getting warmer?
made mine chocolate mint with the addition of 3T flax seed powder, 1/2c Dutch processed dark cocoa and one crushed Altoids peppermint (next time I’ll add two) – very creamy & yummy 🙂 Definitely no avocado taste. Thx CCK
This sounds delicious!! I have tried avocado gelato at Capogiro’s, but it is a bit expensive so I would love to try this instead. I just wondered what kind of ice cream maker you have? I know you said Cuisinart, but I wondered which model? I think I need to get one, but can’t decide which one to get…
I’m not Katie, but I use the cheapest one that Cuisinart makes. It’s just a regular ice cream maker, and it works great for all Katie’s recipes.
I think that you should try a strawberry flavered frozen yo.
Made this last night, it was incredible! Great texture made with the Vitamix and the taste was amazing! Thanks Katie for yet another great recipe that I can impress my non-vegan friends with. 😉
I just made this using 1.5 cups fat free, PLAIN Greek yogurt, 2/3 cup soymilk, 1/2 tsp vanilla, a pinch of salt, and about half a Splenda packet. It turned out AMAZING. I would say the avocado doesn’t add so much flavor as it does texture – the fat makes the recipe creamy and airy, just like real ice cream. Cool, tangy, with just a hint of sweetness, and so creamy from the avocado. This recipe is definitely becoming a staple. I can’t believe I’ve never tried to make ice cream with avocado before. Katie, you’re a genius.
I have a question: which ingredients should I freeze before putting it through the ice-cream maker?
Katie can you use fat free yogurt or does it have to be full fat ? 🙂
Gingerbread with fudge ripple 😀
I’ve tried a version of this using avocado, couple bananas, greek yogurt, and vanilla extract– and it is DELICIOUS. I have also added Dark Chocolate Cocoa on occasion Fabulous recipe!
Mmmm. I just made this tonight. It was simple, light, and delightful. Thanks for sharing! I skipped the vanilla (because I didn’t have any) and used honey instead of stevia.