Cooking With The Smiling Chef: The Ice Cream Sandwich – Avocado Ice Cream

Brendon D'Souza

Sounds mad but trust me, it tastes divine. It’s best to use very ripe avocados in this recipe. They should give like butter when you poke them. I got this idea after trying an avocado shake at a Thai restaurant recently.


  • 2 very ripe avocados
  • 200mL vanilla custard
  • 200mL pure cream
  • 1-2 tsp vanilla extract, to taste
  • Store-bought white-chocolate chip cookies, to serve


Peel the avocados and remove the stone so that you are left with only the lime-green flesh. Place these in a blender with the custard, cream and vanilla.

Place the mixture into a freezer-safe container with a lid. Freeze for 1 hour till the mixture is frozen around the edges but still liquid in the centre. Carefully remove the mixture from the container and place back into the blender. Blend till smooth. You may need to add a few spoons of milk at this stage to help with the blending.

Return the mix to the freezer till firm. Remove the ice cream from the freezer 15 minutes before serving. Scoop into a ball and sandwich between cookies to create the ice cream sandwich.

Brendon D'Souza

Brendon’s Tips

  • The pepper in this recipe is an optional extra for those of you who are a little bit adventurous with your cooking. Use freshly ground black pepper for the best results. It’s only there to provide a subtle warmth to the ice cream and should not overpower. If you’re using the pepper adjust it to your taste.
  • These recipes will provide a much creamier result if made using an ice cream machine. If you’re lucky enough to have one simply chill the mixture in the fridge for 2-3 hours then church according to the manufacturer’s instructions for the machine. You can pick them up fairly cheaply in most department and home-wares stores these days.
  • You can alter this ice-cream recipe for any flavour that you fancy. Simply add your favourite fruit, nut, spice or flavour to the custard and cream base and serve. Some cool versions to are: Chocolate, Honey, Black Tea, Mango, Pistachio, Peanut Butter and Peach.
  • Make your own cookies by beating together 80g each of castor sugar and butter till creamy. Beat in an egg, followed by 150g plain flour and a pinch of baking powder. Combine to form a dough then mix in 150g white chocolate chips. Divide the mixture into small balls and bake in a 180ºC oven for 10 minutes or until golden. Cool before sandwiching with ice cream.

Happy Cooking and Keep Smiling,

Brendon 🙂


2 Comments Add yours

  1. ohlidia says:

    I don’t think there’s anything crazy about avocado ice cream… I bet it tastes divine!


    1. Thanks for the comment. It’s very refreshing. Great for summer days!


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