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Avocado & Mint Ice-Cream

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Serves: 4
Prep Time: 15 minutes
Cook Time: 6 hours of freezing time

2 large avocados, skin and seed removed
¼ honey dew melon, skin and seeds removed, diced
Juice of 1 lemon
¾ cup sugar (optional)
1 bunch mint, leaves removed
½ cup natural yoghurt
2 egg whites, whipped until peaks are formed

  • Using a blender or food processor, blend the avocados, honey dew melon, lemon juice, sugar, mint and yoghurt until velvety smooth.
  • Fold in the whipped egg whites and pour into a terrine dish, loaf pan or plastic freezer storage container and freeze for 6 hours or overnight.
  • Remove from the freezer 10 minutes before serving
  • Turn out of the container and cut into desired shape (rectangular, wedges or triangles) and serve with fresh seasonal fruit.
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2 Comments

Xant09 - on 13 October 2009
This was an a really interesting dessert. Definitely got people talking at my dinner party!
sally_jo - on 14 October 2009
The kids love this recipe. I didn't tell them there was avocado in it till after the first time I made it - surprised reactions all round! I added some macadamias too last time, worked really well.
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