Avocado Gelato

From the kitchen of Carly

Silky avocado ice cream infused with bright orange zest and a hit of vitamin C to keep the green verdant. Creamy, subtle, and totally unexpected. This isn't dessert trying to be healthy, it's an elegant finish that happens to be clean.

Avocado Gelato

Creamy, pale green, citrusy gelato made from ripe California avocados and a milk base infused with orange zest. The trick is the vitamin C, which keeps the avocado from browning and adds subtle brightness. It's elegant enough for a dinner party but honestly just as good straight from the freezer with a spoon.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 2 cupwhole milk
  • 3/4 cupsugar
  • 3strips fresh orange zest
  • 2 tbspcornstarch
  • 2firm-ripe California avocados
  • 1vitamin C tablet, crushed to a powder
  • 1an ice cream maker

Instructions

  1. Combine 1 3/4 cups of the milk, 1/2 cup of the sugar, the orange zest, and a pinch of salt in a 2-quart heavy saucepan over moderate heat and bring to a simmer. In a small bowl, whisk the cornstarch into the remaining 1/4 cup milk until completely smooth, then pour that slurry into the simmering milk while whisking. Let it come to a full boil, whisking constantly, and hold it there for 1 minute. Pour the mixture into a metal bowl, nest that bowl in a larger bowl filled with ice and cold water, and stir frequently until the mixture cools completely. Fish out and discard the zest strips.

  2. Quarter, pit, and peel the avocados, then load them into a food processor along with the crushed vitamin C tablet and the remaining 1/4 cup sugar. Blitz until silky smooth, then pour in the cooled milk mixture and blend until fully combined.

  3. Churn the avocado mixture in your ice cream maker according to the manufacturer's instructions. Scoop it into an airtight container and freeze until firm, about 1 hour.

Tips from the kitchen

  • The vitamin C tablet is non-negotiable, crushed fine so it blends seamlessly into the purée and prevents oxidation. Don't skip it thinking lemon juice will do the same thing, it won't give you this particular silkiness.
  • Cool the milk base completely before folding in the avocado. Warm custard will break down the avocado's fat structure and give you a grainy texture instead of that essential smooth crumb.
  • Use firm-ripe avocados here, not soft ones. You want density and control over the butter-fat ratio in your gelato. If you can't find firm ones, buy them ahead and let them sit at room temperature for a few hours.

Variations

  • Lime instead of orange: Replace zest with 3 strips of fresh lime zest for a sharper, more tropical bite.
  • Brown butter version: Infuse the milk with browned butter instead of straight milk for a nutty undertone that plays beautifully against the avocado.
  • No machine shortcut: If you don't have an ice cream maker, churn the mixture by hand in a shallow pan every 30 minutes for 2 to 3 hours, scraping the sides as it freezes.
  • Avocado-pistachio swirl: Whip in 1/4 cup pistachio paste right before churning for a two-tone gelato with textural contrast.

Make ahead and storage

Gelato stays scoopable in an airtight container for up to 5 days in the freezer. If it hardens solid, let it sit at room temperature for a few minutes before scooping. Do not refreeze once thawed.