Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Avocado Frozen Yogurt

Scott Phillips

Yield: Yields about 1 quart.

Rich, creamy, and the prettiest pale green, this frozen treat is a surprisingly delicious showcase for avocados.

Ingredients

  • 2 cups whole milk
  • 3/4 cup granulated sugar
  • 1/2 tsp. pure vanilla extract
  • 4 large egg yolks
  • 1 cup plain whole-milk yogurt
  • 1 Tbs. loosely packed finely grated lemon zest
  • 1/2 Tbs. loosely packed finely grated lime zest
  • 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into large chunks
  • 2 Tbs. fresh lemon juice
  • 2 Tbs. fresh lime juice

Nutritional Information

      Calories (kcal) : 240
      Fat Calories (kcal): 110
      Fat (g): 13
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 115
      Sodium (mg): 45
      Carbohydrates (g): 29
      Fiber (g): 4
      Protein (g): 5

Preparation

  • In a 3-quart saucepan, heat the milk and sugar over medium heat, stirring occasionally, until it just comes to a boil, about 4 minutes. Stir in the vanilla.

    Prepare an ice bath by filling a large bowl with several inches of ice water. Put a smaller metal bowl in the ice water and set a fine strainer on top.

    In a medium bowl, lightly beat the egg yolks. Pour about 1/2 cup of the milk mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Pour the egg mixture into the saucepan with the milk mixture and cook, stirring constantly with a wooden spoon, until the custard thickens slightly, enough to coat the back of the spoon, 4 to 8 minutes. Immediately pour the mixture through the strainer into the small bowl. Stir in the yogurt and zests and cool the custard completely by stirring it over the ice bath.

    In a blender or food processor, purée the avocado with the lemon and lime juices and about 1 cup of the cooled custard until smooth. Fold the avocado mixture back into the custard. The mixture should be thick, creamy, and pale green. Freeze the custard in an ice cream maker according to the manufacturer’s instructions. Transfer the frozen yogurt to an airtight container and freeze until solid, at least 4 hours.

Reviews

Rate or Review

Reviews

  • aburnette13 | 08/07/2011

    This easy recipe makes a delicate, refreshing dessert. I enjoyed it, even though it has a hard, icy texture compared to ice cream. My husband, however, refused to eat more after sampling one serving. (Incidentally, maybe because of the green color, he thought he was tasting lime sherbet.) It helps to let it thaw for quite a while before trying to scoop it.

  • ambers | 10/08/2010

    fantastic ice cream, loved the color and mildly citrous flavor...be careful as the egg can curdle...I messed up the first batch and am very happy that I tried again.

  • User avater
    TheMomChef | 02/27/2010

    Absolutely fantastic; creamy, smooth, citrusy. Read my entire review of this and other recipes from the February/March issue of Fine Cooking at: http://themomchef.blogspot.com/2010/02/avocado-frozen-yogurt-from-fine-cooking.html

  • thisisvictoria | 01/30/2010

    Creamy, floral, not too sweet, and a totally unexpected flavor. The citrus tang comes through a little, but the custard cream flavor and consistency is more pronounced than the typical avocado texture so you don't feel like you're just eating frozen guacamole.The "constant stirring" once the yolk mixture is combined with the warm dairy is very necessary, if you don't, you will get a curdled, eggy mess.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks