Our version of the classic gelato drowned in espresso takes a surprising turn − featuring a delicious avocado no-churn ice cream. Subtly flavored with notes of cinnamon and vanilla, the richness of the avocado is met by an intensely brewed coffee laced with cardamom and a hint of black pepper, rounding out this creamy and irresistible after-dinner treat.
This recipe is featured as part of the Deliciously Unexpected Trend of our Flavor Forecast 25th Edition.
Ingredients
Procedure
- For the avocado ice cream, place heavy cream, sweetened condensed milk, avocado, vanilla, cinnamon and salt in blender container. Cover. Blend until smooth, about 30 seconds. Add lemon juice. Blend 30 seconds to 1 minute longer or until well blended, light and fluffy.
- Pour mixture into freezer-safe 2-quart baking dish or container. Cover with plastic wrap, pressing plastic directly onto surface of ice cream mixture. Wrap tightly with plastic wrap, then cover with a layer of foil. Freeze at least 8 hours or overnight, until completely set.
- When ready to serve, brew Coffee. Spoon coffee, black pepper and cardamom into filter-lined basket of coffee maker. Add water to coffee maker and brew per manufacturer’s directions.
- To serve, scoop about 1/2 cup Avocado Ice Cream into serving bowls or mugs. Pour about 1 1/2 ounces hot Coffee over ice cream immediately before serving. Serve with a dollop of whipped cream and Biscoff cookies or biscotti, if desired.
- Recipe type: Desserts
- Cuisine: America
