Avocado Ice Cream

March/April 2010

Your rating: None Average: 3.9 (77 votes)

This is a creamy, refreshing dairy-free dessert Rick Bayless has served in his restaurant Frontera Grill for years.

"Made it a half a dozen times, and I'll make it plenty more. Fantastic! I tried altering the recipe a little this way or that, but in the end, it's perfect just the way it's listed originally. Everybody I've served it to loves it! "
Avocado Ice Cream

12 Reviews for Avocado Ice Cream


A double batch of this avocado ice cream pleased 10 kids between the ages of 3 and 5. I substituted lemonade for the tequila for a kid-friendly version and used finer-texture baker's sugar. It has a refreshing lemon-lime flavor and a lovely bright green color.


This turned out great. Be sure the avacados are ripe to even a little over ripe. If they are too green the ice cream has a green taste. I used a bar tenders measure for the Tequila (1/3 cup + 1/8"). Put the serving dishes in the freezer. About 30 min before serving, scope the ice cream into ther serving dishes and let it warm up in the refrigerator. This is pretty rich, a ramakin size serving is plenty.


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