Avocado Ice Cream


Serves 6.


  • 4 Avocados
  • 20 ml Lemon juice
  • 1 Granny Smith apple
  • 360 ml Appletiser or apple juice
  • 30 ml Brown sugar
  • 1 Sprig rosemary
  • 30 ml Cream
  • 400 g Vanilla ice cream


  • Peel apple and cut into small cubes.
  • Add sugar and rosemary to the apple juice/appletiser, and allow the apple pieces to cook in the liquid until very soft.
  • Remove the rosemary sprig and puree the cooked apples with the cooking liquid and the cream until smooth.
  • Peel the avocados, remove pulp and puree until smooth.
  • Add the lemon juice to prevent browning and set aside.
  • Mix the apple and avocado puree.
  • Allow the ice cream to stand out of the freezer until slightly softer.
  • Fold the puree into the ice cream until combined. Allow to set overnight in the freezer.
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