Disclosure: I was compensated by the California Avocado Commission for the development of this avocado ice cream recipe and this post. As always, all opinions are my own.
Avocado ice cream?
You’re raising your eyebrows at me right now, aren’t you…
Well, I’m telling you, it’s a thing…a very good, creamy, delicious thing.
Avocado Ice Cream? Game On.
California Avocado Commission issued the challenge to create an avocado ice cream recipe last month. My mind immediately went tropical. I’m a coconut fiend, even more so when there’s lime involved. So coconut lime was a no brainer. Plus, what a great way to use the avocado. The green from the fruit makes the ice cream a beautiful shade of light green, marked with flecks of vibrant lime zest.
An extra bonus? A ripe avocado adds amazing creaminess without eggs or cream…so this is totally vegan, if that’s your thing!
I used a Cuisinart Yogurt, Ice Cream and Sorbet Maker to create this recipe. I am absolutely thrilled with how easy it is to use! Honestly, frozen desserts have always been intimidating. It’s always been a challenge to get the the consistency right. This gadget is foolproof and in fifteen minutes, the texture is perfect. Just a little past soft serve, which is my ice cream sweet spot.
Though this is ice cream, it is on the less sweet side. You could completely customize it and add more sugar or less lime (it’s pretty lime-y, since I LOVE all things tart). Next time, I’m totally inviting some girlfriends over and trying it with a little rum.
I hope you give this delicious treat a try this summer! Avocado is so versatile and this is a such a fun and mouthwatering way to get some healthy fat in your diet!
Have you ever used avocado in a sweet recipe? Share in the comments!