End your Mexican-inspired feast with this creamy avocado ice-cream.


  • Flesh of 4 avocados
  • Juice of 2 limes
  • 200g caster sugar
  • 300ml thickened cream
  • 1 teaspoon vanilla extract


  1. Whiz avocado and lime juice in a food processor until a smooth puree.
  2. Beat the sugar and cream with electric beaters to combine. Add avocado and vanilla, then whisk until well combined.
  3. Churn mixture in an ice cream machine according to manufacturer's instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove and beat with electric beaters. Return to container and refreeze. Repeat 2 or 3 times). Transfer to a container and freeze for 4 hours or until firm.