Avocado as a sweet treat isn’t exactly a new concept – it’s a fairly common in desserts around Chinatown, Zumbo did that avocado macaroon back in the day, and Messina had an avocado and corn chip gelato a few years ago… but it’s definitely not the go-to for most Sydney-siders when on the hunt for a post-dinner sugar hit. Madness, I say! The rich and creamy flesh of an avocado lends itself perfectly to dessert, in particular to a refreshing and vividly-coloured ice cream.
Armed with some super ripe avos from my local grocer, I decided to give a no-churn ice cream a crack using Nigella’s tried and true method (which works perfectly in this coffee version). The buttery smoothness and the mellow freshness of the avocados blend with coconut cream to give the ice cream a highly agreeable texture, the hit of lime juice brings a subtle zinginess to the mix, and the shot of rum adds yet another level of flavour (while keeping the ice cream pleasingly scoopable once frozen). And that vivid green colour? No filter required!
In the bowl of a blender or food processor, combine the flesh of 2 ripe avocados, 125ml of cream, a 400g can of coconut milk, 100g of condensed milk (or omit it altogether for a less sugary version), 1 tablespoon of rum, the juice of half a lime, and a pinch of salt, and blend until creamy. Pour into a plastic container or tub, and freeze overnight.