Avocado Gelato

Quick look

  • prep 1.5 hrs

Let the avocado’s silky texture set the mood.


  • 2 c whole milk
  • 3/4 c sugar
  • 3 strips fresh orange zest
  • 2 tbsp cornstarch
  • Salt
  • 2 California avocados, firm but ripe (1 to 1 1/4 lb)

    How to make it   1.5 hours, plus freezing

  • 1

    Bring 1 3/4 cups milk, 1/2 cup sugar, zest, and a pinch of salt to a simmer in a 2-quart heavy saucepan over medium heat. In a small bowl, whisk cornstarch and remaining 1/4 cup milk until smooth, then whisk into simmering milk. Bring to a boil, whisking constantly. Boil for one minute. Transfer mixture to a metal bowl, then set bowl in a larger bowl of ice and cold water and cool completely, stirring frequently. Discard zest.

  • 2

    Quarter, pit, and peel avocados, then purée until smooth in a food processor with remaining 1/4 cup sugar. Add milk mixture and blend well.  Freeze avocado mixture in an ice cream maker, then transfer to an airtight container and freeze until hardened, about 1 hour.

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