Avocado Hacks
If you’re an avocado lover, say goodbye to the disappointment of those brown, mushy and out of date fruits and the guilt of throwing them away!
In this blog, I share some game-changing techniques for preserving, freezing and storing avocados. I have also included a great recipe for avocado ice cream. Discover a simple freezing hack, ensuring they retain their vibrant green colour and creamy texture. Whether you want to stockpile them for later use, or enjoy the convenience of ready-to-use mashed avocado at any time, these methods are a game changer. Here I share my tried and tested techniques which will leave you with a stash of perfectly preserved avocados.
Freezing technique
Cut your avocados in half and remove the stones. (Keep these for later).
Line a tray with greaseproof paper, and using a small ice cream scoop, scoop out the flesh and place the balls of avocado on the tray. Pop the tray in the freezer and wait for the balls to firm up before throwing them all into a ziplock bag.
Remove ALL the air, seal and store for later!
Thaw and use
When you’re ready to use, remove the desired amount from the ziplock bag.
Thaw by letting it sit at room temperature for about 30 minutes or defrost it in the fridge overnight.
Once thawed, the avocado will have a texture similar to freshly mashed avocado. Use it in your favourite recipes, such as guacamole, spreads, dressings, or as a topping for toast.
Freezing avocados opens up a world of possibilities for preserving and enjoying this beloved fruit without the worry of browning or waste.
Don’t forget the pit
Often overlooked and thrown away, the pit is a powerhouse of nutrients. Head over to our next blog for this great avocado hack
Avocado Ice Cream
- You will need
- 2 very ripe avocados
- 1 tablespoon lime juice
- 400g sweetened condensed milk
- 600ml double cream
- pinch of salt
- Halve and stone your avocados
- Scoop the flesh into the bowl of a food processor and add 1 tbsp lime juice, 400g sweetened condensed milk and a pinch of salt.
- Blend the mixture for 1-2 mins until completely smooth.
- In a large bowl, whip 600ml double cream (dairy free if needed) until just stiff.
- Add the avocado mixture to the cream and fold in gently, without beating.
- Transfer the mixture to a freezer-proof container and smooth the top. If lidded, cover the surface with clingfilm before securing the lid, otherwise wrap the whole container well in 2 layers of clingfilm (this will protect the ice cream from freezer burn).
- Freeze for at least 8 hrs or overnight.
- Scoop into bowls or ice cream cones.
- The frozen ice cream will keep in the freezer for up to 3 months.