Avocado Habanero Ice Cream

Avocado Habanero Ice Cream with candied cilantro, and habanero slice for garnish

Avocado Habanero Ice Cream with candied cilantro, and habanero slice for garnish

This is a recipe for avocado habanero ice cream with candied cilantro and candied habanero slice garnish. It is a conglomeration of a few different recipes I found online.


• 2 Vanilla Beans
• 1 c. Heavy cream
• 1½ c. Whole milk
• 4 Egg yolks (save some of the whites to make the garnish)
• ½ c. Sugar
• 3 Habanero peppers
• 12 oz. Avocado meat
• 2 tbsp. Fresh lime juice
• ¼ c. Agave syrup
• Whole fresh cilantro leaves

Ice Cream

Combine heavy cream and milk in a sauce pan. Scrape the insides out of the vanilla beans and add to milk and cream mixture. Separate 4 eggs and set the egg whites aside for later. Whisk the sugar and the yolks together until the mixture is light and creamy. Whisk in a little of the milk/cream mixture until the yolks are just pourable.

Bring the milk/cream mixture to a simmer — when bubbles start to form around the edges. Temper the eggs by whisking in a small amount of the hot milk to the eggs to bring them up to temperature without cooking them to a solid. Then whisk the eggs into the rest of the hot milk and remove from heat.

Deseed and finely dice 2 habaneros and add to blender along with the avocado meat, lime juice, and agave syrup. Add the milk/egg mixture to the blender and blend until smooth.

Process into ice cream as per your ice cream maker’s instructions.


Whisk egg whites to listen them up. Lightly brush each side of cilantro leaves and habanero slices with egg whites then sprinkle each side with white sugar. Place them on a parchment paper lined baking sheet in a warm place for three hours. When done, the cilantro leaves should be dry and crispy.


Depending on who you plan on serving this to, you can adjust the heat by adding more or fewer habaneros.


~ by peeancefreeance on August 21, 2015.

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