Avocado Ice-cream is delicious!

Avocado Ice-cream is delicious!

If you have an avocado tree, or a bunch of avocados happen to come into your possession you will quickly get to the point where you’ve had a great deal of guacamole, avocado sandwiches, avocado salads, stuffed avocados (I will share a good Peruvian recipe for this later), and maybe even cold avocado soup. What next? Dessert!

While Avocado Ice-Cream sounds a little weird I assure you that the rich, nutty, oily qualities of avocados make them perfectly suited for Ice-Cream. Avocados surprisingly freeze well, with sugar and they don’t discolor a bit. The above ice-cream was made with Fuerte Avocados, and their green flesh is pleasant when compared to that of Haas (but Hass works well too).

Super easy to make, Avocado Ice-cream, requires no cooking, and can easily be made with low fat milk or yogurt if desired.

Avocado Ice-cream Recipe

Yields one half gallon when frozen

    • 4 cups Avocado Flesh
    • 2 cups Evaporated Milk or Yogurt
    • 1 cup Heavy Cream (or substitute milk if desired)
    • 1 cup Sugar
    • 1/2 teaspoon Salt
    • optional: 2 Tbs. Creme de Coconut (Coconut-Flavored Liqueur)
    • optional: 1 cup Ground Coconut

Mix avocado, milk, cream and/or yogurt, sugar, salt and liqueur in a blender, strain, add ground coconut and freeze. No ice-cream freezer needed. The alcohol improves flavor and reduces excess crystallization (1 Tbs. of rum, pisco or vodka may be substituted).

Variation #1:

Add candied nuts such as slivered almonds, slivered brazil nuts, chopped cashews, pecans or pistachios.

Candied Nuts Recipe

  • 2/3 cup Nuts (Slivered Almonds, Slivered Brazil Nuts, Chopped Cashews, Ppecans or Pistachios)
  • 1 Tablespoon Butter
  • 1/3 cup Sugar
  • scant Salt
  • 1 pinch Chili Powder

In a hot dry skillet toast the nuts to bring out their flavor, remove the nuts and let the skillet cool a few minutes. Return the nuts to the skillet add butter, salt, chili powder and sugar stirring until the bubbling sugar caramelizes and coats the nuts well. Spread the coated nuts out and let them cool on a plate. Chop the nuts into a good size for ice-cream, generally no bigger than the size of a green pea. Stir the candied nuts in after the ice-cream is well set (3-4 hours into the freezing process) returning them to the freezer to completely set.

Variation #2:

Add rum raisins or figs (figs are great!) to the partially set ice-cream.

Rum Raisin (or Fig) Recipe

  • 3/4 cup chopped Raisins or chopped Fresh Figs
  • 1 Tablespoon Butter
  • 1/4 cup honey (or sugar)
  • scant Salt
  • 2 Tablespoons Rum

Puree half the raisins or figs in a food processor, blender or by hand to a thick paste. In a small sauce pan cook the fruit paste, butter, salt, rum and sugar stirring until the bubbling fruit mixture begins to caramelize (about 6-8 minutes). Add the remaining fruit cooking for two more minutes or until it forms a jam. Allow the jam mixture to cool. Stir the fruit mixture in to well set ice-cream (3-4 hours into the freezing process) returning it to the freezer to completely set.

Variation #3:

Combine your own version of variations one and two above for an ice-cream with swirls of rum fruit and spicy nuts.