Avocado Mint Chocolate Chip Ice-Cream

This smooth, delectable ice-cream recipe comes from Nadia Lim’s fantastic Vegful. The avocado flavour is very subtle, but it lends the ice-cream a lovely silky texture.

Prep time is only 15 minutes and it serves 8-10.

Avocado Mint Chocolate Chip Ice-cream


1/2c tightly packed mint leaves
395g can sweetened condensed milk
1T vanilla bean paste or sees of 1 vanilla bean
pinch of salt
flesh of 1 large or 2 small to medium ripe avocados
1t peppermint essence
2c (500ml) double cream
1c dark chocolate chips or roughly chopped dark chocolate


1. Place mint leaves in a bowl, cover with boiling water for one minute, then plunge into cold water (this helps to brighten and soften the mint). Drain well.

2. Blend condensed milk, vanilla, salt, avocado, peppermint essence and blanched mint leaves in a blender or food processor until smooth.

3. In a large bowl, whip cream (with a hand whisk or an electric beater) to soft peaks.

4. Spoon avocado mixture into the bowl of whipped cream, add chocolate and fold everything together with a large metal spoon until combined, taking care not to overmix in order to keep the mixture as light and airy as possible.

5. Spoon mixture into a large loaf tin or medium dish, cover with clingfilm touching the surface of the mixture (this will help avoid discolouration) and freeze for 6-8 hours or overnight until firm.

Recipe: Nadia Lim Photo: Vanessa and Michael Lewis


Our spray-free avocados are Hass, the most common commercial variety in New Zealand – and for good reason. We source ours from two local growers, Bret Hart, and David and Judy Grey of Avogrey Orchard in Ormond, Gisborne. David follows in his father’s footsteps, who introduced the Hass variety to New Zealand in the 1950s, and his grandfather, Charles Grey, who started New Zealand’s first avocado orchard in Gisborne in 1916.

Hass avocados have a lovely silky, creamy texture and are perfect for guacamole, salads, on toast or simply eaten with a spoon. Green and hard when unripe, they slowly turn a dark green/black colour and soften when they are ready to eat.

Once picked, avocados take 7-14 days to ripen depending on where they are stored. Warmer temperatures speed up ripening and avocados ripen faster towards the end of the season. The fastest way to ripen an avocado is inside a brown paper bag with a ripe banana in the hot-water cupboard. Once ripe, you can keep them in the fridge for a few days if required.

Our avocados are handpicked, packed and transported with care – no squeezing, poking and prodding by other shoppers at the supermarket means no bruises. Handled with the utmost care, once you try one of our delicious avocados you won’t believe what you've been missing out on!

Available from August to May.


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