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Avocado Sherbet

Author Vianney Rodriguez


  • 1 large avocado halved, seeded, peeled, and cut up
  • 1 cup half-and-half or light cream
  • 2/3 cup powdered sugar
  • 1/2 tsp finely shredded lemon peel
  • 1/3 lemon juice


  1. In a blender combine avocado, half and half, powdered sugar, finely shredded lemon peel, and lemon juice.
  2. Cover and blend until smooth. Pour avocado mixture into 2 quart square baking dish.
  3. Cover and freeze for at least 4 hours or until firm.
  4. To serve, let stand at room temperature for 15 minutes.
  5. Cut into squares and divide among serving bowls.

Recipe Notes

Recipe from Ultimate Mexican ~
Better Homes and Gardens 2010