Avocado Ice Cream
This is a creamy, refreshing dairy-free dessert Rick Bayless has served in his restaurant Frontera Grill for years.
- 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
- 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 & Notes
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.
Make Ahead tips: 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
Calories: 224, Carbohydrates: 38 g., Fat: 6 mg., Saturated Fat: 1 mg., Monounsaturated Fat: 4 mg., Protein: 1 mg., Cholesterol: 0 g., Fiber: 3 g., Postassium: mg., Sodium: 5 mg., Added Sugars: 34 mg.