California Avocado season has ended.

California Avocado Cardamom Ice Cream

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

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.