This is a creamy, refreshing dairy-free dessert Rick Bayless has served in his restaurant Frontera Grill for years.
- 1 1/2 cups avocado puree (see Tip), from about 3 ripe large avocados
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/4 cup lime juice
- 1/3 cup tequila
- Lime zest, for garnish
After making the avocado puree, add water, sugar, lime juice and tequila to the food processor with 1 1/2 cups of the puree; pulse until well combined. Refrigerate the mixture for 1 hour or overnight.
Transfer the avocado mixture to the canister of an ice cream maker. Freeze according to manufacturer’s directions. If desired, place the ice cream in the freezer to firm up before serving. Garnish with lime zest, if desired.
Tip: You’ll need an ice cream maker for this recipe. <br>To make avocado puree, peel and pit 3 ripe large avocados and process in a food processor until smooth. Measure out 1 1/2 cups for the ice cream. Reserve any extra for another use.<br><br>Make Ahead: Prepare through Step 1 up to 1 day in advance. Store ice cream, airtight, in the freezer for up to 1 week.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
224 calories; 6g total fat; 1g total saturated fat; 0mg cholesterol; 5mg sodium; 38g carbohydrates; 3g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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