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

Source: EatingWell Magazine, March/April 2010


Read the full recipe after the video.

Recipe Summary

1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Make Ahead Tip: Prepare through Step 1 up to 1 day in advance. Store ice cream, airtight, in the freezer for up to 1 week.

Equipment: Ice cream maker

Tip: 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.

Nutrition Facts

1/2 cup
224 calories; protein 0.9g; carbohydrates 38g; dietary fiber 3g; sugars 34g; fat 6.5g; saturated fat 0.9g; vitamin a iu 68.4IU; vitamin c 6.7mg; folate 36.6mcg; calcium 8mg; iron 0.3mg; magnesium 13.9mg; potassium 225mg; sodium 5mg; added sugar 34g.

2 1/2 other carbohydrates, 1 fat