Buttery avocados are the perfect match for white chocolate in this luscious ice-cream.


  • 200g white chocolate, finely chopped
  • 185ml (3/4 cup) milk
  • 2 (about 550g) ripe avocados
  • 100g (1/2 cup) caster sugar
  • 2 tbs lime juice
  • 300ml ctn double cream


  1. Place the chocolate and milk in a small saucepan. Stir over low heat for 3-5 minutes until chocolate melts. Set aside, stirring occasionally, for 1 hour or until cool.
  2. Halve the avocados and spoon the flesh into a food processor. Cut the avocados just before processing as they turn brown if cut too early. Add sugar and lime juice and process until almost smooth.
  3. Add chocolate mixture and cream. Process until well combined and smooth. Pour into an ice-cream machine and churn until well chilled and smooth. It should look like soft-serve ice-cream. Spoon into an airtight container. Freeze for 4 hours or until firm.