Sweet Avocado Frozen Yoghurt
A simple, creamy frozen dessert made with ripe avocado and plain yoghurt, with a lightly sweet, fresh flavour. It is ideal as an easy warm-weather pudding or a quick make-ahead tr…
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Servings: 4 | Prep: 15 min | Cook: 0 min | Total: 255 min
Tags: avocado, creamy, dessert, frozen yoghurt, make-ahead, simple
Ingredients
- 300.0 g ripe avocado flesh (From about 2 medium ripe avocados; very soft and blemish-free for the smoothest texture)
- 400.0 g plain yoghurt (Use thick plain yoghurt or Greek-style yoghurt for a creamier result)
- 80.0 g caster sugar (Adjust slightly to taste depending on the sweetness of the avocado)
- 2.0 tbsp lemon juice (Freshly squeezed to brighten flavour and help keep the colour fresh)
- 1.0 tsp vanilla extract (Optional but recommended for a rounder sweetness)
- 1.0 pinch fine salt (Balances and lifts the sweetness)
Instructions
- Scoop the ripe avocado flesh into a bowl and immediately toss it with the lemon juice for about 30 seconds, mixing gently until evenly coated and bright green.
- Blend the avocado, plain yoghurt, caster sugar, vanilla extract, and a pinch of salt on a low speed for 30 seconds, then on a medium speed for 45 to 60 seconds until completely smooth, thick, and silky with no visible green lumps.
- Taste the mixture straight away and season with a little more sugar or a tiny extra pinch of salt if needed, then blend on low speed for 10 seconds until the sweetness tastes balanced and rounded.
- Pour the mixture into a shallow freezer-safe container and smooth the surface, then chill it in the freezer for 45 minutes until the edges are starting to firm while the centre is still soft.
- Remove the container from the freezer and stir the mixture thoroughly for 1 to 2 minutes, scraping the firmer frozen edges into the softer middle until the texture looks evenly creamy.
- Return the container to the freezer and freeze for another 45 minutes, then stir again for 1 minute until the ice crystals are broken up and the mixture looks smoother and lighter.
- Freeze the yoghurt for a final 2 to 2 1/2 hours on a low-disturbance shelf until it is softly scoopable, firm around the edges, and creamy rather than rock hard in the centre.
- Take the frozen yoghurt out of the freezer 5 to 10 minutes before serving at room temperature, then scoop and serve once it yields slightly to the spoon and has a velvety texture.
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