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Avocado Ice Cream



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3 fully ripened avocados from Mexico, peeled and cubed
3/4 cup sugar
1/4 cup light corn syrup
1 tbsp. lime juice
1 tbsp. grated lime zest
1/2 tsp. salt
1 cup heavy whipping cream
1 cup milk


  1. 1
    In a food processor or blender container, place avocados; whirl until smooth (makes 2 cups).
  2. 2
    In a small saucepan, combine sugar and corn syrup; cook over low heat until sugar is dissolved.
  3. 3
    In a mixing bowl place avocado puree, limejuice and zest, and the salt; beat until smooth. With mixer at low speed, slowly pour in sugar syrup; mix until blended. Stir in heavy cream and milk. Pour into a 9" x 5" x 3" loaf pan; cover with plastic wrap. Place in freezer. When outside of mixture (1" around the edge) is firm, spoon mixture into bowl; beat on high for 2 minutes. Return to loaf pan. Cover and freeze until firm.


Author: Adapted from a recipe by Chef Priscila Satkoff

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