Avocado Ice Cream Recipe
This avocado ice cream recipe blends creamy coconut milk and ripe avocados with a bright citrus kick, finished with decadent rum-glazed pineapple. Featured on CombiNation, this dessert combines tropical Caribbean flavors with modern culinary techniques for a smooth, refreshing treat that’s both unique and indulgent.
The Inspiration
This dish draws inspiration from the vibrant flavors of Jamaica and the innovative culinary techniques often associated with Nordic cuisine, particularly Iceland. Avocado, a staple in many tropical regions, brings a naturally creamy texture that pairs beautifully with coconut milk, while the rum-glazed pineapple adds warmth, sweetness, and a touch of indulgence. The use of liquid nitrogen reflects a modernist approach to ice cream making, creating an ultra-smooth texture that elevates the dessert into something truly special. This combination of bold island flavors and cutting-edge technique perfectly reflects Craig Wong’s creative style—bridging cultures while pushing culinary boundaries.
Ingredients
Avocado Ice Cream
- 2 x 14-ounce (400 ml) cans coconut milk
- 3 ripe avocados
- 1 lime, juice and zest
- ¾ cup (180 ml) sugar
- 2 quarts (2 L) Liquid Nitrogen
Rum Glazed Pineapple
- 4 slices pineapple, peeled, cored and cut into ¾ inch (2 cm) pieces
- 12 ounces (360 ml) rum
- 8 tablespoons (120 ml) sugar
- 6 tablespoons (90 ml) butter
Method
For the Ice Cream
- Blend coconut milk, avocado, lime, and sugar to a smooth puree in a bar blender. Add the puree to a stand mixer with the paddle attachment.
- Slowly churn with the paddle attachment and very slowly pour in liquid nitrogen.
- If the mixture starts to stick to the sides, use a blowtorch on the bowl to release the ice cream.
- Once completely frozen, transfer to a container and place in the freezer.
- Remove from the freezer 20-25 minutes before serving, to soften.
For the Pineapple
- Heat the sugar and rum in a pan over medium heat until sugar has dissolved, then add the pineapple and cook for 5 minutes.
- Toss and cook for 5 more minutes at a gentle simmer, until tacky but not sticking. Remove the pineapple from the syrup.
- Remove the pan from the heat and swirl in the butter to make a glaze, then return the pineapple to the sauce and turn to coat.
- Serve the glazed pineapple warm or at room temperature (not cold or butter will solidify) over the ice cream.
Serving Suggestions
This avocado ice cream recipe is best served as a show-stopping dessert for dinner parties, summer gatherings, or special occasions when you want something unexpected yet crowd-pleasing. The creamy, tropical base pairs beautifully with the warm, buttery pineapple, making each bite a balance of cool and rich flavors. For an elevated presentation, serve the ice cream in chilled bowls or coconut shells and garnish with extra lime zest or toasted coconut flakes. It also pairs wonderfully with crisp biscuits or shortbread on the side, adding a contrasting crunch. For a complete tropical dessert experience, consider serving it after a spicy meal, where its cooling, refreshing qualities will truly shine.