California Avocado Cardamom Ice Cream

I have a recipe for an avocado-cardamom smoothie in my new cookbook that I consistently make during California Avocado season, so it would make sense that I'd love it in ice cream form, too (it's essentially a milkshake already, so I figured, why not reverse-engineer things a bit?). The flavors were inspired by the avocado ice cream served on toasted milk bread at Morgenstern’s in NYC, which was inspired by a classic Vietnamese avocado shake.

I love the flavors in this recipe, so I jumped at the chance to collaborate with our friends at Salt & Straw, whom we respect greatly, to make it into an actual ice cream. We teamed up during S&S's "fermented month," so they ended up swirling in their own housemade fermented carrot custard to the California Avocado-cardamom mix, which adds a lovely savory component to an already unique ice cream.

It's adult and kid like all at the same - the perfect combination, as far as I'm concerned.


California Avocado Cardamom Ice Cream Recipe

Serves: 4

Prep time:  10 minutes
Cook time: 40 minutes
Total time: 50 minutes

1 1/2 tsp. cardamom seeds
3 ripe, Fresh California Avocados, seeded and peeled
1 cup organic sweetened condensed milk
1 ½ cups heavy cream
½ cup whole milk


  1. Heat oven to 350 degrees F.
  2. Toast cardamom seeds for 5 minutes. 
  3. Grind cardamom in a spice grinder and set aside
  4. Place avocado, condensed milk, cream, milk, and ground cardamom seeds into a blender. Turn on to lowest setting and puree until smooth.
  5. Transfer to an ice cream maker and freeze per machine’s instructions.

Note: Large avocados are recommended for these recipes. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.