Avocado Ice Cream
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Avocado Ice Cream
A creamy, refreshing, dairy-free dessert perfect for summer. Rick Bayless has served this avocado ice in his restaurant Frontera Grill for years.
Times
- Prep Time : 10 min min
- Ready Time : 10 min
Servings
Ingredients
- 1 1/2 cups avocado puree (see Tip), from about 3 ripe large avocados
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/4 cup lime juice
- 1/3 cup tequila
- Lime zest for garnish
Directions
Preparation
- After making avocado puree, add water, sugar, lime juice and tequila to the food processor with 1 1/2 cups of the puree; pulse until well combined. Refrigerate the mixture for 1 hour or overnight.
- Transfer the avocado mixture to the canister of an ice cream maker. Freeze according to manufacturer’s directions. If desired, place the ice cream in the freezer to firm up before serving. Garnish with lime zest, if desired.
Tips
To make avocado puree, peel and pit 3 ripe large avocados and process in a food processor until smooth. Measure out 1 1/2 cups for the ice cream. Reserve any extra for another use.
Per 1/2-cup serving: 224 calories; 6 g fat (1 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 38 g carbohydrates; 1 g protein; 3 g fiber; 5 mg sodium; 225 mg potassium; 34 g added sugar
2 1/2 Carbohydrate Servings
Exchanges: 2 1/2 other carbohydrates, 1 fat
Contributed by: EatingWell.com
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Pareve , Desserts , Fourth of July, Lag BaOmer, Purim, Shabbat, Shavuot, Sukkot, Thanksgiving, Tu B’shevat , Mexican & Southwest , Freezer Friendly, Make Ahead, No Cook, Quick (under 30 minutes) , Comfort Food, Gluten Free, Kid Friendly, Low Fat, No Bake Desserts, Vegan, Vegetarian , Fruit , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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We make an avacado ice cream at home that uses almond (or sometimes mint extract) and it’s delicious. Definitely gonna have to try this fun twist to one of our favorite treats!