Sweet Avocado Surrender Sundae

Dessert For Chefs

Sweet Avocado Surrender Sundae


  • 3/4 c. Chocolate ganache, prepared
  • 9 c. Avocado Mango Ice Cream
  • 3/4 c. Mexican Hot Chocolate Sauce
  • 4 c. Avocado Whipped Cream
  • 6 T. Mini dark chocolate chips
  • 48 ea. Chocolate Chipotle Donut Holes, skewered for garnish, 4 per
  • 6 ea. Chocolate Chipotle Donut Holes, for garnish
  • 1 1/2 c. Avocado Sprinkles
  • Avocado Mango Ice Cream
  • 8 c. Avocados from Mexico, stage 2, small dice
  • 4 c. Mango, ripe, small dice
  • 1 c. Coconut cream
  • 1/2 c. Agave syrup
  • 3/4 c. Lime juice, fresh
  • 2 ea. Vanilla beans
  • Mexican Hot Chocolate Sauce
  • 1 1/4 c. Mexican hot chocolate, chopped
  • 1/2 c. Heavy cream
  • 1/8 t. Cayenne pepper
  • 1/4 t. Cinnamon, ground
  • Chipotle Chocolate Avocado Donut Holes
  • 2 c. Avocados from Mexico, stage 4, pureed
  • 2/3 c. Buttermilk
  • 4 ea. Eggs, whole
  • 2 t. Vanilla extract
  • 2 c. Sugar, granulated
  • 7 c. All-purpose flour
  • 1 c. Cocoa powder
  • 8 t. Baking powder
  • 2 t. Cinnamon, ground
  • 1 t. Kosher salt
  • 1/2 t. Chipotle pepper, dried, ground
  • 1 c. Sugar, granulated
  • 2 T. Cinnamon, ground
  • 2 t. Chipotle pepper, ground
  • Avocado Sprinkles
  • 1/2 c. Water
  • 1 c. Sugar, granulated
  • 1 c. Avocados from Mexico, stage 4, pureed


    Sweet Avocado Surrender Sundae:
  1. Decorate the inside of the serving glass with chocolate ganache.
  2. Rim the glass with chocolate ganache and coat with avocado sprinkles.
  3. 3. Build the sundae in the following order and amounts:
    • 1 1/2 cups Avocado Mango Ice Cream,
    • 2 tablespoons Mexican Hot Chocolate Sauce,
    • 3/4 cup Avocado Whipped Cream,
    • 1 Tablespoon mini dark chocolate chips,
    • 2 each Chocolate Chipotle Donut Hold Skewers,
    • 1 each Chocolate Chipotle Donut.
    Avocado Mango Ice Cream:
  1. Freeze avocado and mango pieces for 3-4 hours or until hard.
  2. Remove from freezer and add to food processor with vanilla, agave syrup, coconut cream, and lime juice.
  3. Add to ice cream maker and spin until soft set.
  4. Transfer to container and freeze, covered, 3-4 hours before serving.
    Mexican Hot Chocolate Sauce:
  1. Add ingredients to a small saucepan. Cook over medium low heat, whisking occasionally. Continue heating until sugar crystals have melted. Hold warm for service.
  2. Chipotle Chocolate Avocado Donut Holes:
  3. Combine avocado, buttermilk, eggs, vanilla, and sugar in a medium-sized work bowl. Whisk until smooth.
  4. In a separate bowl, whisk together flour, cocoa powder, baking powder, cinnamon, salt, and dried chipotle pepper.
  5. Add dry ingredients to wet ingredients and stir just until ingredients are combined.
  6. Divide dough into 1 teaspoon portions. Round each into a ball.
  7. Drop into 350°F fryer and cook for 4 minutes.
  8. In a medium work bowl, combine sugar, cinnamon, and chipotle pepper. When donut holes are done frying, immediately toss in sugar mixture.
    Avocado Sprinkles:
  1. In a medium saucepan, bring water and sugar to 270°F. Whisk in pureed avocado.
  2. Spread the avocado mixture on a silicone lined half sheet into a very thin even layer. Bake at 110°F for 12-14 hours or until dehydrated.
  3. Break into 1/4"-1/2” shards. Store at room temperature in an airtight container, away from humidity.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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