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: 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. 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.) Place the crust in the refrigerator until solidified. For the avocado ice cream: Wash, peel, and pit the avocados. Puree the avocado flesh in a blender or food processor. 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. 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. Slowly fold the avocado puree mixture into the whipped cream until fully merged. Gently spread the avocado ice-cream mixture into the refrigerated cookie crust. Smooth the top with a spatula. Return ice-cream cake to the refrigerator. For the fudge topping: 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. 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.