Return to Content

Avocado Ice Cream

Avocado Ice Cream
1 vote, 2.00 avg. rating (59% score)
Print Friendly

A cool, refreshing, not-too-sweet dessert. Serve with crisp lemon wafers.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 large avocados, peeled, seeded, and sliced
  • 4 cups medium or whipping cream
  • 3 tablespoons tequila or light rum
  • 3 large egg yolks
  • 2 tablespoons all-purpose flour
  • 3/4 cup sugar
  • Pinch of salt
  • 1-1/2 teaspoons vanilla


1. Combine the avocados and 1 cup of the cream in the container of a blender or processor. Add the liquor and whirl until smooth. Refrigerate for 2 hours.
2. Beat the egg yolks with another cup of the cream. In a saucepan, combine the flour, sugar, and salt and whisk to blend thoroughly. Slowly whisk in the remaining 2 cups of cream and stir over medium heat until slightly thickened. Whisk half the hot mixture into the egg yolks. Pour the mixture back into the pan and stir over medium heat for 1 minute. Remove from the heat, stir in the vanilla, and chill for 2 hours.
3. Combine the avocado mixture and the egg yolk mixture in the container of an ice cream machine and process according to the manufacturer's instructions.
Updated Thursday, October 14th, 2010

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111