Avocado Ice Cream Sandwiches

Avocado Ice Cream Sandwiches

This recipe has been provided to AEB as is by Avocados From Mexico


Yield: 12 servings


Avocado Ice Cream

  • 4 cups milk
  • 2 cups heavy cream
  • 6 Avocados From Mexico peeled & seeded
  • 10 egg yolks
  • 1-1/2 cups sugar

Mexican Churro Shortbread

  • 2-1/2 cups flour
  • 2/3 cup sugar plus 3 tbsp.
  • 4 sticks butter at room temperature plus 4 tbsp. melted
  • 4 tsp heavy cream
  • 2 tsp Mexican vanilla
  • 1/2 tsp salt
  • 4 tbsp cinnamon

Berry Chipotle Compote

  • 12 ounces fresh blackberries
  • 12 ounces fresh blueberries reserve a few for garnish
  • 1 cup sugar
  • 1/2 tsp ground cloves
  • 1/2 tsp chipotle chile powder
  • 4 tbsps corn starch dissolved in 2 tbsp. cold water

Cream Cheese Frosting

  • 2 sticks butter
  • 3 bricks cream cheese (24 oz.)
  • 4 cups sifted powdered sugar
  • 1 tsp Mexican vanilla


Ice Cream
  1. Place the milk and cream in a medium saucepan and heat on medium heat. Stir continuously for about 5 minutes, until the sides are bubbling and the temperature reaches 170 degrees with a candy thermometer.
  2. Using a stand mixer fitted with the whisk attachment, whisk the sugar and the egg yolks together on medium speed until thick and pale yellow (about 5 minutes). Reduce speed to low, and very slowly temper the heated milk mixture into the whipped eggs.
  3. Once combined, transfer the custard mixture back into the empty saucepan. Reduce the heat on the stove to low and stir with a wooden spoon until it reaches a temp of 185 degrees, and lightly coats the back of a wooden spoon.
  4. Pour the mixture through a strainer into a mixing bowl and place it in the refrigerator or freezer to chill for about 1 hour. When the mixture is chilled, place the mixture into a blender and add the avocado. Mix on high speed until the mixture is smooth and creamy. Pour the mixture into an ice cream maker. Churn the mixture for about 20 minutes, or until the ice cream is soft set. Transfer the container to the freezer until ready to serve.
Mexican Churro Shortbread
  1. Preheat the oven to 350 degrees.
  2. In a stand mixer fitted with the paddle attachment, combine the butter, sugar, salt and flour. Mix on low speed until the mixture is chunky.
  3. Add the heavy cream and Mexican vanilla and mix on medium speed until a thick dough is formed.
  4. Transfer the dough to a large sheet of parchment paper that’s been dusted with flour. Roll the dough out to about 1/2” thickness and cut out the desired shapes for the shortbread.
  5. Place the cut-outs on a cookie sheet and bake at 350 degrees for 10 minutes. Remove from the oven and allow to cool.
Berry Chipotle Compote
  1. In a small saucepan combine the blackberries, blueberries, sugar, cloves and chipotle powder. Stir and cook on medium heat for about 5 minutes, mashing the berries with a potato masher as they cook.
  2. As the mixture begins to bubble, stir in the dissolved corn starch. Whisk continuously until the mixture boils and thickens, about 1 minute. Pour the mixture through a strainer, removing as many seeds and berry chunks as possible. Transfer the warm compote to a pastry bag or application bottle and use before the mixture cools and gets too thick to work with.
Cream Cheese Frosting
  1. In a stand mixer fitted with the whisk attachment, combine the butter and cream cheese. Mix on high speed until smooth.
  2. Add the vanilla and mix until combined. Add the sugar, one cup at a time, mixing on medium speed, incorporating each one completely before adding the next one.
To build the sandwiches:
  1. Place a few pieces of the shortbread face down on a serving plate.
  2. Spoon about 1 tbsp of the avocado ice cream onto the shortbread.
  3. Place another piece of shortbread on top of the ice cream to form a sandwich.
  4. Pipe a small amount of cream cheese frosting into the center of the top piece of shortbread.
  5. Garnish with a fresh blueberry and optional small mint leaf.
  6. Pipe the Berry Chipotle Compote around the sandwiches on the serving plate. Serve immediately.

Heritage Recipes

Indian Gastropub Recipes

Plant-Forward Recipes


Commodity Board Recipes


Made with REAL Eggs




Korean Fried Chicken Tostada