Baking Recipes,  David Lebovitz,  From the books,  Frozen treats,  I scream for ice cream (I do)

Some comfort in Avocado Ice Cream

I know I haven’t written in a while, but I have a perfectly valid explanation. You see, it’s been a crazy, stressful couple of days for me. My parents took a week’s worth of holiday recently, leaving me to man our company by my lonesome. The amount of work is endless, and every time I so much as blink it’s like the pile of work I am yet to do has given birth to octuplets. Every task I cross out on my to-do list gets replaced with another two, or five. When I go home at night, I am so tired all I want to do is lie down with a good book and sleep. (Or fall asleep with the book on my chest, which believe me doesn’t happen often!)

I’m not exactly new to fatigue or stress or pressure; my university degree in Advertising made sure of that. But back then, all the work I’ve been doing was for myself, and all the consequences of my actions mostly fell on my shoulders alone. Here, in every decision I make, I have to consider the effect it will have on a number of stakeholders. I can’t make any stupid mistakes, because this isn’t just about me anymore. It’s actually kind of scary to think of.

As if all that wasn’t bad enough, the weather has unleashed a blistering heat wave upon us! Even from an air-conditioned office, I can feel the sun’s rays trying to crash through the glass walls and windows. Ironically, I’m quite used to the heat since I live in a tropical country, but I can’t recall the last time we had consecutive days of almost 100 degree Farenheit temperatures. When I’m outside I feel like I’m walking in a roomful of invisible people, each emanating body heat, each breathing out hot air for you to breathe in. It’s come to the point that sweat trickles down your neck even when you’re immobile, and even when I’m inside the walls of my office, really. This heat magnifies my tiredness.

I needed an antidote at this point, something that would help me recover from days of stress, tiredness, and the never-ending heat. It did not take me long to figure out that maybe, just maybe, I needed some ice cream. Thank goodness for my new ice cream maker and the avocados resting in the fridge for helping me create my cure.

When I was little I used to look forward to buying ice cream from the streets. All of those colourful ice cream carts manned by sorbeteros would be parked just outside the school gates, and as soon as the bell rings I would excitedly fall in line for cheese-flavoured (one of the very few times I like anything with cheese in it) or avocado ice cream (I’ve mentioned before how much I love this fruit), scooped into little cones.

Occasionally I would have my scoops sandwiched in rolls, and while to me this is one of the best treats imaginable (until now I love the contrast of cold, melty ice cream against the soft firmness of bread), there are days when simplicity is best. There are days when all you want is a scoop of ice cream nestled silently in a small cup.

Avocado Ice Cream

This ice cream has such a full lovely avocado flavour it's almost like eating frozen avocado puree, but a bit more creamy at that!

Makes 750 mL ice cream


  • 500 grams ripe avocados
  • 112 grams 1/2 cup + 1 tablespoon superfine sugar
  • 180 millilitres, 3/4 cup sour cream *
  • 80 millilitres, 1/3 cup heavy cream
  • 60 millilitres, 1/4 cup whole milk
  • 1 tablespoon lime juice
  • generous pinch of salt


  • 1. Slice the avocados in half and remove the pits. Scoop out the flesh with a spoon and cut into small pieces.
  • 2. Transfer avocados to a blender or food processor. Add the sugar, sour cream, heavy cream, milk, lime juice and salt and blitz until smooth.
  • 3. Taste the mixture and adjust the sugar and/or lime juice if necessary.
  • 4. Freeze immediately in your ice cream maker according to the manufacturer’s instructions.


* To make 1 cup of homemade sour cream, mix 1 cup (240ml) heavy cream with 2-3 teaspoons lemon juice in a bowl. Whisk until it starts to thicken. Cover with plastic wrap and leave at room temperature for 1 hour or until thicker.
Adapted from Technicolor Kitchen blog
On a day like today, when all I can think about is sitting back and clearing my mind after a long wild week, there’s nothing I love more than my simple scoop of ice cream. No frills, no sugar rush-inducing add-on’s, just simple creamy goodness.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.