Avocado Ice Cream?!

This is a creamy, refreshing dairy-free dessert Rick Bayless has served in his restaurant Frontera Grill for years, so it must be delish!  I haven't tried it, but am certainly thinking about it.  I saw this recipe in an Eating Well news letter, which I subscribe to.  There are some pretty good recipes that you will receive by email if you subscribe. 

 

Avocado Ice Cream

• 1 1/2 cups avocado puree, 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  (you can substitute lime or lemonade for a non-alcoholic version)
• Lime zest for garnish

1. 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.
2. 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.

This sounds pretty refreshing on a hot day! 

Comments

[lynn]

Why not? Avocados sure are creamy when you whip them up. I might just have to try this.