Name: Avocado Raspberry Jalapeño Ice Cream
Prep: 20 minutes
Cook: 10 minutes
- Total Prep: 30 minutes
- Servings: 8
3 jalapeño, seeded and sliced
1 cup water
1 cup sugar
** Note** You will only use 1/4 cup to 1/2 cup of simple syrup in this recipe. The remaining syrup can be added to lemonades or cocktails.**
1 1/2 cup milk (or almond milk for a non-dairy version)
2 ripe avocados, seeded and peeled
1/2 cup confectioners sugar
1 Tablespoon lemon
1 cup coconut milk
1/2 Tablespoon Vanilla
1 1/2 cups frozen raspberries (the color is better with frozen)
In a small saucepan, heat sugar and water over medium heat until the sugar is dissolved. Add jalapeño and simmer for about 10 minutes, stirring constantly. Remove from heat and let steep for 10 minutes. Bring to room temperature or chill in refrigerator before adding to remaining ingredients.
In a blender, puré milk, avocados, sugar, lemon juice, coconut milk, vanilla, and raspberries. Add 1/4 cup to 1/2 cup jalapeño syrup depending on your preference for heat.
Freeze in ice cream maker according to manufacturers instructions.