Great to see you again! It’s your foodie friend Emmanuel Chukwuma, and I’m excited to share with you my Chunky Guac Ice Cream Recipe. Avocados are a staple in my Nigerian cuisine, and I love incorporating them into unique recipes. This recipe is a perfect example, blending the creamy richness of avocados with the chill of ice cream and the spice of jalapeños. It’s a flavor explosion that’s sure to leave you craving more!
Emmanuel is a software engineer by profession and a food enthusiast from Nigeria. He is passionate about exploring different cuisines and experimenting with recipes. Emmanuel finds cooking to be a therapeutic escape from technology.
Emmanuel Chukwuma currently resides in the United States and grew up in Nigeria.
This recipe is a twist on traditional guacamole, which is believed to have originated in Mexico. Guacamole evolved from sauces made by the Aztecs, who mashed up avocados with tomatoes and other ingredients. The arrival of the Spanish brought new ingredients like lime juice and onions to the mix. Today, guacamole is a beloved dip enjoyed worldwide, and this recipe showcases a new way to enjoy its flavors.
Today, people are looking for unique, bold flavor experiences, and this Chunky Guac Ice Cream Recipe delivers just that. This recipe is perfect for hot summer days when you want something creamy and refreshing, but with a kick of spicy flavor. The creamy consistency of the ice cream mixed with the chunky guacamole creates an exciting explosion of flavors and textures that’s unlike any other ice cream out there. It’s a perfect way to impress your friends and family with a truly unique dessert that will leave them asking for the recipe.
What you need
Get ready to try something truly unique and mouth-watering– my Chunky Guac Ice Cream Recipe! Featuring fresh, ripe avocados, tangy lime juice, spicy jalapeños, and creamy heavy cream, this one-of-a-kind ice cream recipe is packed with exciting ingredients and flavors. The first step is to puree your avocados until they’re completely smooth, then strain out any fibers or lumps for a flawless texture. Then, you’ll mix in your heavy cream, lime juice, sugar, and salt, and chop up your jalapeños to add a spicy kick. Chill the mixture for a few hours before churning it up in an ice cream maker for that perfect, creamy texture. Once it’s churned to perfection, pop it in the freezer for a couple of hours to fully set up. Finally, scoop your homemade ice cream into a bowl, garnish it with fresh cilantro or other toppings, and enjoy this truly unique dessert that’s packed with bold flavors, unexpected textures, and all-around awesomeness!
Ingredients:
- ripe avocados – The star ingredient of this ice cream, providing creaminess and a unique flavor profile. Cannot be swapped.
- heavy cream – Adds richness and a smooth texture to the ice cream. Can be replaced by coconut cream for a vegan option.
- lime juice – Adds a tangy flavor and helps to prevent the avocados from oxidizing. Fresh lime juice is recommended.
- granulated sugar – Sweetens the ice cream and balances the tanginess. Can be replaced by a natural sweetener like honey or maple syrup.
- kosher salt – Enhances the flavors and helps to bring out the sweetness of the avocado.
- jalapeño – Adds heat and a slight crunch to the ice cream. Can be omitted for a milder version.
- chopped fresh cilantro – Adds a fresh, herbaceous flavor to the ice cream. Can be replaced by parsley or omitted if you’re not a fan of cilantro.
Utensils:
- food processor
- fine mesh strainer – Optional. Helps to remove any lumps or fibers from the puree, but not essential.
- large mixing bowl
- rubber spatula
- ice cream maker
- airtight container – Needed for storing the ice cream in the freezer after churning. Can be replaced by a freezer-safe plastic bag.
Ripe avocados
I absolutely love avocado and it’s one of my favorite ingredients to work with. Not only is it incredibly flavorful and adds creamy richness to any dish, it’s also packed with healthy monounsaturated fats that are essential for heart health. In this Chunky Guac Ice Cream Recipe, ripe avocados are the star ingredient, adding a unique flavor profile and smooth texture that’s unlike any ice cream I’ve ever tasted before. Plus, avocados are high in fiber and nutrients like potassium, vitamin K, and folate. So, not only is this ice cream delicious, it’s also a healthier dessert option! Pro-tip: To make sure you’re using perfectly ripe avocados for this recipe, gently squeeze the fruit and look for a slight give. If it feels mushy, it’s overripe, and if it’s hard, it’s underripe.
Jalapeño
At first glance, adding jalapeño to an ice cream recipe might seem a little unconventional, but trust me, it’s a game-changer! The jalapeño brings a subtle heat that perfectly balances the sweetness of the ice cream and adds a slight crunch to the texture. In general, jalapeños are a great ingredient to work with as they add a mild to medium heat that can enhance the flavors of any dish. Plus, they’re a good source of antioxidants, vitamin C, and other nutrients. As for me, I’m a big fan of spicy food, so I always try to incorporate jalapeños into my recipes when I can. Whether you’re a spice lover like me or prefer things on the milder side, you won’t regret adding a fresh jalapeño to this Chunky Guac Ice Cream Recipe!
What to serve it with?
If you’re looking to take this Chunky Guac Ice Cream Recipe to the next level, serving it with some cinnamon-sugar tortilla chips is definitely the way to go. The crunchiness of the chips with their sweet and spicy flavor is the perfect complement to this creamy, spicy ice cream. As a Nigerian, I grew up enjoying spicy, flavorful dishes, and this recipe really speaks to my love of bold flavors. It’s a great way to take the traditional guacamole flavors and give them a twist, while still paying homage to the dish’s culinary roots. Plus, the chips add a fun and unexpected texture to the mix, making this dessert truly unforgettable. Try it out for your next gathering and watch your guests’ jaws drop!
Summary
Thanks for reading through my Chunky Guac Ice Cream Recipe blog post! I hope you’re as excited as I am to give this recipe a try. Don’t be afraid to share pictures of your homemade icy creation on social media and tag me, I’d love to see your take on this unique dessert.
Before you go, let me ask you, what unexpected twist have you added to a classic recipe? Comment below and let me know! For me, playing around with traditional dishes and adding unique flavor combinations is one of my favorite pastimes. So, I’d love to hear about your adventurous culinary experiments as well.
Until next time, happy cooking and enjoy your Chunky Guac Ice Cream!
Here’s the recipe:
Chunky Guac Ice Cream Recipe
Equipment
- Food processor
- fine mesh strainer
- Large mixing bowl
- rubber spatula
- ice cream maker
- airtight container
Ingredients
- 4 ripe avocados
- 1 cup heavy cream
- 3 tablespoons lime juice
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 jalapeño
- 1/4 cup chopped fresh cilantro
Instructions
- Puree the avocados - Cut the avocados in half, remove the pits, and scoop the flesh into a food processor. Process until completely smooth, scraping down the sides of the bowl as needed. - Make sure the avocados are ripe to achieve a smooth and creamy texture. If your avocados are slightly underripe, you can add a tablespoon or two of milk to the food processor to help them puree more easily.
- Strain the puree - Transfer the avocado puree to a fine mesh strainer set over a large mixing bowl. Use a spatula to push the puree through the strainer, removing any lumps or fibers. - If you don't have a fine mesh strainer, you can skip this step, but your ice cream may have a slightly chunkier texture. You can also use a regular strainer or sieve, but make sure to scrape the puree against the mesh to get as much through as possible.
- Mix the ingredients - Add the heavy cream, lime juice, sugar, and salt to the bowl with the avocado puree. Stir until well-combined and smooth. - For a vegan version, you can replace the heavy cream with coconut cream, which will lend a subtle coconut flavor to the ice cream.
- Chop the jalapeño - Finely chop the jalapeño and add it to the mixing bowl. Stir to combine. - To reduce the spiciness of the jalapeño, you can remove the seeds and ribs before chopping.
- Chill the mixture - Cover the mixing bowl with plastic wrap and chill in the refrigerator for at least 4 hours, or until completely chilled. - It's important to chill the mixture thoroughly before churning, as this will help the ice cream to freeze evenly and prevent ice crystals from forming.
- Churn the ice cream - Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, until thick and creamy. - If you don't have an ice cream maker, you can still make this recipe! Pour the mixture into an airtight container and freeze until solid, stirring every hour for the first three hours to prevent ice crystals from forming.
- Freeze the ice cream - Transfer the ice cream to an airtight container and freeze for at least 2 hours, or until firm. - For best results, use an airtight container to prevent freezer burn and store the ice cream in the back of the freezer, where the temperature is most consistent.
- Serve and enjoy! - Scoop the ice cream into bowls or cones and enjoy! Garnish with chopped cilantro or your favorite toppings, if desired.
