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Avocado Has Officially Made Its Way Into Ice Cream

L'Appart

Let's be honest for a hot sec: Ice cream is the quintessential summer indulgence, and avocados are one of the best warm-weather (okay, all-weather) ingredients. So the only question is: Why wouldn't you combine the two? Rather than leave the house for a run-of-the-mill vanilla cone, go on and whip up this Avocado Lime Ice Cream recipe the next time you're jonesing for a frozen dessert. It was created by pastry chef Mina Pizarro of L'Appart, a French Michelin star restaurant in New York City, and believe me — she knows what she's doing.

The avocado is a star ingredient here, as it works to enhance the flavor of your dessert while giving it an ultra-smooth, creamy texture. The lime works as a counter-balance, serving up a refreshing palate cleanser of sorts to create the perfect post-dinner dessert. Wondering what other creative dishes work with avocado? Just try it in an avocado jalapño margarita or in shrimp and avocado bruschetta.)

I won't lie and say this recipe is the healthiest thing you could eat — it still has a hefty dose of heavy cream and sugar — but look at it this way: Adding in healthy fats from the avocado makes this a great choice for a healthy twist on an already indulgent dessert. Make it right at home to stun your family, friends, and tastebuds — no ice cream maker required.

Avocado Lime Ice Cream

Prep time: 5 minutes
Total time: 7 hours
Makes: 4 servings

Ingredients

  • 1 1/4 cup sliced avocado
  • 3/4 cup milk
  • 3/8 cup water
  • 3/5 cup sugar
  • 1/4 teaspoon salt
  • 3/8 cup condensed milk
  • 1/4 cup heavy cream

Directions:

  1. Combine all ingredients in a blender and blend until smooth.
  2. Place in a silver mixing bowl and cover with plastic wrap. Freeze for 2 hours.
  3. Remove from the freezer and beat with a stand mixer or hand mixer. Freeze for another 2 hours.
  4. Remove from freezer and beat with the mixer again. The ice cream should be thick but too soft to scoop.
  5. Pour into a plastic airtight container, packing it down. Leave at least 1/2 inch space at the top for the ice cream to expand. Cover the container and place in the freezer until firm.
  6. Once ice cream is firm enough to scoop, serve and enjoy!

 

Lauren Mazzo

Lauren Mazzo is a digital editorial assistant for FITNESS and SHAPE. She's an Ithaca College alumna, a Rochester, NY, native and an NYC transplant.  More →

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