Creamy, delicious avocado ice cream paired with a tart and tasty pomegranate sauce for an unforgettable dessert.
Lifted by the citrusy lime and balanced with fresh basil the savory avocado is transformed into sweet creamy deliciousness.
MOOD MUSIC
There is no limit to the amount of effort I'll put into securing damn good ice cream. During a trip to Paris with my wife I spent more time at world renown gelato spots like Berthillon as well as smaller up and comers than I did at historical sites.
AVOCADO ICE CREAM INGREDIENTS
- Ripe Avocados
- Sugar
- Coconut Cream
- Lime Juice
- Fresh Basil
- Sea Salt
- Pomegranate Juice
- Honey
MAKING AVOCADO ICE CREAM
For the Ice Cream
Slice the avocados into halves lengthwise. Remove the pits, then scoop out the flesh using a spoon. Place the avocado flesh in a blender or food processor. Add sugar (¾ cup), coconut cream (12oz can), lime juice (1 tbsp), basil (1 leaf), and salt (1 tsp). Blend until smooth.
For the Pomegranate Sauce
Mix pomegranate juice (¼ cup), Lime juice (1 whole lime), and honey (1 tbsp) together well in a mixing bowl. Set aside.
Serve the ice cream in a chilled bowl with the sauce.
AVOCADO ICE CREAM CONSIDERATIONS AND TIPS
On the surface, one may think avocado doesn't belong in ice cream, but all the ingredients including the coconut milk and avocado all play well together with no one ingredient overpowering the other while the avocado's color and the muted buttery flavor.
I added a pomegranate-based sauce as well as pomegranate seeds. Both are optional but provide a nice tart flavor and textural contrast to the creamy smooth avocado ice cream. I call it a sauce, but it's really more of a broth in terms of consistency.
Besides the exceptional flavor and texture, this recipe is super simple requiring only a few ingredients that are all blended together at the same time.
I like my ice cream somewhat on the soft side so I dive straight in after the ice cream maker does its magic. If you prefer a firmer texture feel free to place in the freezer for as long as you prefer.
MORE DESSERT RECIPES
Mexican Strawberries and Cream
Key Lime Pie w/ Ginger Snap Crust
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Ingredients
Ice Cream
- 3 medium ripe avocados
- ¾ cup granulated sugar
- 1 12 oz can coconut cream
- zest and 1 tablespoon freshly squeezed lime juice
- 1 basil leaf chopped roughly
- Pinch of salt
Pomegranate Sauce
- ¼ cup Pomegranate Juice
- Juice from 1 Lime
- 1 tbs Honey
Instructions
Ice Cream
- Slice open the avocados, remove the pits, and scoop out the flesh. Put the avocados in a blender of food processor. Add the sugar, coconut cream, lime juice, basil, and salt. Blend until smooth.
- Freeze in your ice cream maker according to manufacturer’s instructions. If you like soft ice cream, go ahead and eat. If you like firmer ice cream, store in the freezer for a couple of hours before serving.
Pomegranate Sauce
- Mix ingredients well until honey dissolves in a mixing bowl