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Avocado Jalapeno & Lime Ice Cream

Wow your friends with ice cream made from avocados. It is cool and refreshing, but not overly sweet.


  • * 1 to 2 fresh jalapeno peppers, minced (pull back on the seeds to cut some of the heat)

  • * shredded zest of 1 large lime

  • * juice from 2 of large limes

  • * 2 ripe, dark-skinned avocados, peeled and mashed

  • * 1/2 cup coconut milk

  • * 2 teaspoons sugar

  • * pinch salt

  • * 1 quart good-quality vanilla ice cream, softened

  • * 1/2 cup sweetened flake coconut

  • * zest of 1 large lime, finely grated (for garnish)


  • 1.

    While the ice cream is softening up, mince the jalapeno's in the food processor with the lime juice and zest. Process well until the mixture is paste-like. Add the sugar, coconut, and avocados, and continue processing until the mixture is well-combined.

  • 2.

    Spoon the ice cream into a freezable container, and stir in the coconut milk (this will help to soften it up even more).

  • 3.

    Work in the avocado mixture, stirring until the ice cream turns a lovely shade of avocado green and seems evenly mixed.

  • 4.

    Freeze for a few hours or up to a week.

  • 5.

    Serve scooped into wine glasses.

  • 6.

    Top with flake coconut and sprinkles of lime zest.

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