My first taste of avocado ice cream, more than a decade ago, left an indelible mark on my palate. The unexpected creaminess, the subtle sweetness—it was unlike anything I had ever tasted. Yet, over the years, that memory was overshadowed by countless bowls of guacamole, the more familiar way to enjoy this versatile fruit. That is, until a recent journey to Santa Fe rekindled my fascination.
At Sazón, tucked into the vibrant culinary scene of the city, I discovered Chef Fernando Olea’s signature dessert—avocado ice cream, this time adorned with raspberry and delicate chocolate shavings. With the first bite, a flood of nostalgia rushed back, bringing with it the same wonder I had experienced all those years ago. The balance of rich, buttery avocado, bright fruitiness, and the hint of cacao was simply captivating. It was a moment of rediscovery, one so inspiring that I set out to recreate the experience in my own kitchen.
What began as a personal experiment quickly became the highlight of Nuestra Cena Latina, our Latin-inspired dinner gathering. I developed two distinct presentations, each paying homage to the chefs who had shaped my appreciation for this remarkable dessert.
Avocado Ice Cream – Two Presentations
The first, a tribute to Chef Olea, features cubed avocado ice cream plated elegantly with a smear of raspberry jam, a crunch of toasted pine nuts, and scattering of cocoa nibs. A delicate, whimsical sugar medallion crowns the dish, adding a touch of artistic flair.
The second, inspired by Chef Anthony Lamas, takes a more playful approach. Here, the avocado ice cream is sculpted into the shape of an avocado itself, encased in a thin chocolate shell and completed with a rich truffle “pit” at its center. Served alongside swirls of bourbon chocolate sauce and caramel, with a sliced, fanned strawberry for a fresh contrast. This version transforms the humble avocado into a decadent, whimsical masterpiece.
Both presentations celebrate the unexpected magic of avocado in a sweet form. It’s proof that sometimes, the most surprising flavors leave the deepest impressions.
Step by Step
Making ice cream doesn’t get any easier than this!
Completely mixed and ready to freeze!
Special thanks to Chef Anthony Lamas of restaurant Seviche and Chef Fernando Olea from Sazon for their inspiration. Print
Avocado Ice Cream
A Traditional Latin American Dessert
Ingredients
Ice Cream
- 2 ripe avocados
- 1 cup condensed milk
- 1 lime – juice and zest
- 1 tsp fresh ginger – micro-planed
- 1 cup heavy cream
- 3 drops green food coloring
Raspberry Presentation
- Raspberry jam
- 1/3 cup pine nuts – toasted
- 1/4 cup cracked chocolate pieces
- 6 sugar medallions – optional
Chocolate Avocado Presentation
- 6 chocolate truffles
- 16 oz semi-sweet chocolate chips – for the “avocado” shells
- 6 strawberries
- Bourbon chocolate sauce
- Caramel sauce
Instructions
Prep
A: Raspberry: Line a 8-1/2 X 11 X 4-1/2 meatloaf pan with plastic wrap, leaving enough overhang to completely cover before freezing
B: Avocado: Prepare 6 semi-sweet chocolate half “avocado” shells with a large egg mold and freeze them
Ice Cream
- Chill a large metal mixing bowl in the freezer overnight
- Place the heavy cream in the freezer when you begin
- Place the avocado flesh and condensed milk in the mixing bowl and mash with a fork or potato masher to smooth the largest lumps
- Add the lime juice, zest, ginger and food coloring
- Begin mixing on low and increase to medium with a whip attachment until you have a smooth, homogenous mixture
- Add the cream and continue mixing on high to introduce some air and you once again have a homogenous mixture
Finishing
A: Pour the ice cream into the prepared pan, smooth and cover with the plastic wrap. Freeze for about 4 hours
B: Fill the chocolate avocado shells and freeze for about 4 hours
Serving
A: Remove from freezer, cut into cubes and allow to thaw at room temp for 5-10 minutes to soften. Plate, sprinkle with pine nuts and chocolate, insert sugar medallion into top
B: Plate, allow to soften 10 minutes, place a half truffle atop each “avocado” and add dollops of caramel and chocolate sauce with a sliced, fanned strawberry for garnish