I love avocados even more than I love ice cream–and that’s saying a lot! But why should I be forced to choose when I can enjoy both in one luscious dish?
These days, the produce vendor who hangs out on my street corner stocks lots of avocados. So while it’s not a seasonal item, summer seems like a good time to indulge–especially with avocado ice cream.
Renee Marton, a New York chef-instructor and food historian, devised this recipe for a sumptuous avocado ice cream parfait. Renee is my good friend, and I love her cooking! She has a knack for combining unique flavors and textures and this recipe is no exception.
Unlike most traditional ice cream preparations, Renee’s avocado ice cream is not churned. The ingredients are placed in molds and frozen, then layered with fruit sorbet.
With its sweet, mellow fruity flavor, this ice cream would be perfect to serve for a Father’s Day or a Forth of July BBQ. Instead of serving a bowl of guacamole as an appetizer, save the avocado for dessert and surprise your guests with this inventive creamy delight.
What’s your favorite avocado recipe?
Click here for Top 5 Avocado Facts You Should Know
Renee Marton’s Avocado Ice Cream Parfait Recipe
1 ripe avocado (still firm, but ripe)
6 oz organic vanilla soy milk. (Pearl brand is best.*)
3 oz dark Agave syrup
1 pint dark fruit (boysenberry, black raspberry, cassis) sorbet
1 T toasted sesame seeds
1 ripe pineapple, peeled, cut in half (save half for another use), cored, sliced and grilled
4 plastic molds: can use disposable stiff plastic cups (about 6 to 8 oz).If
(*Go to Pearl’s web site to find a store selling Pear brand soy milk near you.)
- Blend together avocado, milk, Agave syrup and salt in food processor until smooth and creamy.
- Place a thin layer of toasted sesame seeds on bottom of plastic cup. Make sure the layer is flat with no holes.
- Spoon the avocado ice cream gently onto the sesame seeds until the cup is filled slightly more than half.
- Spoon softened sorbet onto the avocado ice cream until the cup is full, and smooth the top.
- Wrap in plastic and freeze until firm. When ready to eat, remove from freezer 15 minutes ahead of time. Turn cups upside down after unwrapping, and place each one is a wide soup bowl. While holding the cup, make a cut with a sharp knife into the bottom of the cup, and squeeze the cup gently. This will release the molded ice cream/sorbet without disturbing the sesame seeds.
- Serve with grilled pineapple slices, or blueberry compote with toasted coconut flakes
NOTE: The avocado ice cream softens faster than the sorbet, so once unmolded, you can let the dessert sit at room temperature for another 5 minutes, to soften the avocado ice cream before serving.