Silky, pale green and quietly luxurious, this churned avocado ice cream leans into the fruit’s natural richness rather than masking it. Brightened with citrus and a hint of vanilla, it strikes a balance between fresh and indulgent. Finished with a toasted pitaschio and coconut crumble, it’s a cool, textural dessert that feels equally at home at a dinner party or enjoyed straight from the freezer while watching the big game!
Serves 4-6
Avocado Ice Cream
Ingredients
- 2 ripe avocados (about 300 g flesh)
- 1 cup (240 ml) heavy cream
- 3/4 cup (180 ml) whole milk
- 3/4 cup (150 g) sugar
- 2 tbsp lime or lemon juice (adjust to taste)
- 1 tsp vanilla extract
- Pinch of salt
Method
- Blend all ingredients until completely smooth and emulsified.
- Cover and chill the mixture for at least 4 hours (overnight preferred).
- Churn in an ice cream machine according to the manufacturer’s instructions, about 20–25 minutes.
- Transfer to a container and freeze for 2–3 hours to firm before serving.
Pistachio & Coconut Crumble
Ingredients
- 1/2 cup roasted pistachios, roughly chopped
- 1/2 cup unsweetened shredded coconut
- 2 tbsp brown sugar (or palm sugar)
- 1 tbsp butter or coconut oil
- Pinch of salt
Method
- Toast the pistachios and coconut in a dry pan over medium heat until golden and fragrant.
- Add the butter, sugar, and salt; stir until caramelized and evenly coated.
- Spread onto parchment and cool completely, then break into a coarse crumble.
Assembly & Serving
- Add two-thirds of the crumble during the final 1–2 minutes of churning.
- Reserve the remaining crumble for garnish.
- Serve with fresh lime zest or a light drizzle of honey, if desired.
