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Avocado Gelato

Avocado adds an unexpected savoriness -- plus its retro shade of green -- to icy gelato, made in part with fat-free milk.

  • servings: 4




  • 1/2 cup whole milk
  • 2 tablespoons cornstarch
  • 1 1/2 cups fat-free milk
  • 1/2 cup sugar
  • 4 strips orange zest
  • 2 ripe Hass avocados, halved, pitted, and peeled
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 1/4 teaspoon coarse salt


  1. Step 1

    Prepare an ice-water bath. Whisk whole milk with cornstarch in a bowl.

  2. Step 2

    Whisk together fat-free milk, sugar, and orange zest in a saucepan, and bring to a simmer. Add cornstarch mixture, and cook, whisking, until mixture bubbles and thickens, 2 to 3 minutes. Remove orange zest. Set in ice-water bath to cool.

  3. Step 3

    Puree avocados, lime juice, salt, and milk mixture in a food processor.

  4. Step 4

    Freeze the avocado mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container, and freeze for at least 3 hours (or up to 2 weeks). Spoon 2 scoops of gelato into each bowl, and serve with lime wedges for squeezing.

Martha Stewart Living, July 2007

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Reviews (3)

  • tuxaby 3 Aug, 2010

    we did not like this. It felt like it was missing something (perhaps I needed more salt). We were not fans.

  • poemaXX 3 Jul, 2010

    Scrumptious! I'm really surprised by how refreshing it is. :)

  • MeredithL 21 Jun, 2009

    I used 1 avocado and left the orange zest in (and processed it with everything else) and it came out superbly! It is melt-in-your-mouth delicious.