Turn avocados into a creamy dessert when you make this avolato recipe (get it? It's like avocado gelato). Enjoy it straight from the pan or sliced on sweet bread to look like a sweet version of avocado toast.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary test

hands-on:
10 mins
total:
4 hrs
Servings:
8
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 5 ingredients (through salt) in a food processor. Cover and process until very smooth. If desired, add food color, using as much as needed, to reach desired color. Transfer mixture into a 1-quart freezer container or loaf pan lined with plastic wrap. Cover and freeze 4 hours or overnight or until firm. Remove from container or pan. Slice and serve topped with toasted coconut and poppy seeds, if desired.

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Avolado Toasts:

If desired, transfer to 4- to 6-ounce bowls and freeze. If desired, use an ice cream scoop to remove a scoop from the center of each bowl. Invert onto a cutting board and slice to look like avocado slices. Serve on top of toasted challah or brioche.

Nutrition Facts

449 calories; fat 34g; cholesterol 85mg; saturated fat 18g; carbohydrates 33g; mono fat 12g; poly fat 2g; insoluble fiber 3g; sugars 29g; protein 7g; vitamin a 1088.2IU; vitamin c 3.1mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 1.1mg; vitamin b6 0.2mg; folate 52.5mcg; vitamin b12 0.3mcg; sodium 229mg; potassium 496mg; calcium 187mg; iron 0.5mg.
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