Summer’s Night Avocado Ice-Cream Cake Recipe

Avocados From Mexico are an American kitchen staple for a reason. A mild flavor profile, creamy texture, and year-round availability make avocados the perfect base for nearly anything — even ice-cream cake!

In the heat of summer, we’ve often got a hankering for a cold, creamy treat. So when the long day comes to a cool down, grab a couple of ripe avocados and make this no-bake avocado ice-cream cake with a chocolate-cookie crust.

Related: Satisfy your sweet tooth with these other chocolate avocado desserts.

No-Bake Avocado Ice-Cream Cake with a Chocolate-Cookie Crust

Crust Ingredients:

• 25 chocolate cookies with white-cream filling
• 4 T. butter, melted

Avocado Ice Cream Ingredients:

• 2 Avocados From Mexico
• 1 ⅓ c. condensed milk
• 2 c. heavy whipping cream
• Juice of 1 lime

Fudge Topping Ingredients:

• 1/2 c. heavy cream
• 1/4 c. cacao powder
• 1/4 c. brown rice syrup (or corn syrup)
• 1/3 c. semisweet chocolate chips

Directions:

For the crust:

1. Pulse the chocolate, cream-filled cookies in a blender or food processor for approximately 1 minute; the crumbs should have a fine texture. Combine with melted butter.
2. Firmly press the mixture into and along the sides of a 9-inch pie plate, creating an even surface on the bottom. (Pro tip: Use a large spoon or measuring cup to firmly press the mixture into the plate.)
3. Place the crust in the refrigerator until solidified.

For the avocado ice cream:

1. Wash, peel, and pit the avocados. Puree the avocado flesh in a blender or food processor.
2. In a medium mixing bowl, stir in the avocado puree, condensed milk, and lime juice. Mix the ingredients at a low speed using an electric hand or stand mixer for about 2 minutes or until well mixed. Place mixture in the refrigerator.
3. In a large mixing bowl, add the heavy whipping cream and slowly whip the mixture for approximately 4 minutes. Gradually increase the speed until fluffy with some formed peaks.
4. Slowly fold the avocado puree mixture into the whipped cream until fully merged.
5. Gently spread the avocado ice-cream mixture into the refrigerated cookie crust. Smooth the top with a spatula.
6. Return ice-cream cake to the refrigerator.

For the fudge topping:

1. Bring the heavy cream, cacao powder, and brown-rice syrup to a boil in a small pot. Reduce the heat; simmer for approximately 5 minutes or until slightly thickened. Remove from heat and stir in chocolate until smooth.
2. Allow the fudge sauce to cool to room temperature before spreading on top of the avocado-ice-cream cake.

Freeze for 4 to 6 hours or overnight. Thaw for 5 minutes before serving.

Whip up more sweet treats with inspiration from our avocado desserts recipe page. Or make it a meal with ideas for everything from appetizers to main dishes on our avocado recipes page.

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