Avocado Ice Cream with Dark Chocolate and Sea Salt
A summery recipe from the Talley Vineyards cookbook
One of the defining food moments of my California childhood was my introduction to avocado pie. My first slice came from a bake sale at a school fair, and the combination of creamy avocados and cream cheese plus graham cracker crust and whipped cream won me over instantly. So, when Elizabeth Talley of Talley Vineyards told me that her dad had a recipe for avocado ice cream in their cookbook, Our California Table, I knew I had to share it here. According to Elizabeth, Brian developed this recipe after trying the avocado ice cream at Pujol in Mexico City, and he spent a year working on replicating it through trial and error.
My new book, SNACKING DINNERS, launched in April! Check out my events page for upcoming talks, signings, and pop-ups in the Bay Area, New York, and more!
Avocado Ice Cream with Dark Chocolate and Sea Salt
¾ cup agave nectar
2 cups whole milk
4 ripe Haas avocados
Juice from ½ lemon (about 1 tablespoon)
¼ teaspoon vanilla
2 teaspoons flakey sea salt
½ cup dark chocolate chunks (at least 70% cacao) chopped into finer bits
Lemon zest and shaved dark chocolate, to garnish (optional)
The night before serving, freeze the container of an ice cream machine according to the manufacturer’s directions.
6 hours before serving, blend the agave nectar and milk. Puree the avocados in a blender with the lemon juice and the agave-milk mixture until smooth. Fold in the vanilla, salt, and chocolate chunks. Place the mixture in a covered container and chill in the refrigerator for at least 2 hours.
2–4 hours before serving, place the mixture in the ice cream maker and churn according to the manufacturer’s instructions, about 10–15 minutes. Watch it carefully as this ice cream sets up quickly. It will be creamy and rich. Serve immediately or freeze until it is slightly firmer. To serve, garnish with the lemon zest and shaved chocolate, if using.
Bonus Recipe: Roast Cherries and Tomatoes with Ricotta-Yogurt Cream and Lime Zest
Earlier this week, I posted this super fun recipe to the Snacking Dinners newsletter. It’s a combination inspired by my recent trip to Paris, the cooking method is based on the quality of the ingredients I’m able to get right now in the Bay Area, so I thought I’d share it here, too, for everyone dealing with Northern California summer weather. Link below.
More California Recipes to Cook This Week
It’s hard to go wrong in the kitchen at this time of year, but here are some of the recipes from CA-based cooks and outlets I’m excited about: Kristina Cho’s Cold Somen and Warm Beef Noodle Bowls from the most recent post on Have You Eaten Yet? looks like an absolutely perfect meal; I cannot wait to make it! My dear friend (and cookbook collaborator) Elizabeth Poett has recently moved her The Ranch Table newsletter to Substack, and her first post here included a gorgeous strawberry rhubarb galette. Last but not least, the LA Times has a recipe for cherries jubilee (from Nicole Taylor's perfect cookbook Watermelon & Red Birds) that makes me want to have dessert for dinner.
Photos: Jeremy Ball (Courtesy of Talley Vineyards), Georgia Freedman
yes to avocado in sweet things! avocado and condensed milk also seem to love each other
So fun. I recently saw a store-bought avocado ice cream and was curious, but this sounds even better!