Avocado Frozen Custard

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Nutritional Highlights (per serving)

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21 g
Total Fat
21 g
Total Carbs
3 g
45 mg


Serves: 8
  ripe, Fresh California Avocados, seeded, peeled and diced
Tbsp.  freshly squeezed lemon juice
Tbsp.  lime juice
1 1/2  cups  whole milk
1/2  cup  sugar
cup  Heavy Cream

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. In a blender, add the avocado, lemon juice, lime juice, milk and sugar and blend until smooth. Pour mixture into a medium bowl and stir in the heavy cream. Taste the mixture and add more lime juice as needed to suit your liking.
  2. Refrigerate the custard base until cold and transfer to an ice cream machine and churn according to the manufacturer’s instructions. 
  3. Serve immediately or place in the freezer until the desired firmer texture is reached.

Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Copyright © 2013, Gabe Garcia

Calories 280
Total Fat 21 g
Trans Fat 0 g
Saturated Fat 9 g
Monounsaturated Fat 9 g
Polyunsaturated Fat 1.5 g
Total Carbs 21 g
Dietary Fiber 4 g
Total Sugar 15 g
Protein 3 g
Cholesterol 45 mg
Sodium 35 mg
Potassium 380 mg

Vitamin A 600 IU; Vitamin C 6 mg; Calcium 79 mg; Iron 0.4 mg; Vitamin D 31 IU; Folate 55 mcg; Omega 3 Fatty Acid 0.27 g

% Daily Value*: Total Fat 32%; Vitamin A 10%; Vitamin C 10%; Calcium 8%; Iron 2%


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Gabe Garcia

Recipe created by chef Gabe Garcia for the California Avocado Commission.

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