Our Privacy/Cookie Policy contains detailed information about the types of cookies & related technology on our site, and some ways to opt out. By using the site, you agree to the uses of cookies and other technology as outlined in our Policy, and to our Terms of Use.


Must Try: Spiced Avocado Ice Cream

Avocado is usually reserved for savory dishes, but the rich creaminess of avocado is a lot like butter. Don't be afraid to use avocado in cookies, cakes and yes, even in ice cream.

RECIPE: Spiced Avocado Ice Cream


  • 2 cups heavy cream
  • 1 cup milk
  • 6 egg yolks
  • 3/4 cup + 1 TB granulated sugar, divided
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 3 ripe avocados
  • 2 oz lemon juice
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon ground cinnamon


  1. Over medium heat, scald cream and milk.
  2. Meanwhile, in large bowl, whisk together yolks, 3/4 cup of sugar, salt and vanilla until light and creamy.
  3. Add small amount of hot cream to yolks, whisking quickly to temper the egg mixture. Gradually whisk in remaining cream.
  4. Place mixture over a small pot with simmering water, whisking constantly, until mixture has thickened enough to coat the back of a spoon.
  5. Remove from water bath, place bowl immediately into ice bath. Stirring occasionally, cool mixture, then strain into another bowl.
  6. Cover and chill for at least one hour. This can be made up to two days ahead.
  7. While custard is cooling, scoop the flesh of the avocados into food processor or blender.
  8. Add remaining 1 TB of sugar, lemon juice, ancho chile powder and cinnamon.
  9. Process until very smooth, stopping to scrape down sides as needed. Place puree into a bowl, press plastic wrap onto surface of puree.
  10. Place puree in refrigerator to chill along with the custard.
  11. When ready to make the ice cream, stir the avocado and custard together, until well blended.
  12. Following the instructions for your ice cream maker and then freeze the ice cream.
More from lifestyle