Avocado, Mint and Dark Chocolate Semifreddo
Avocado, Mint and Dark Chocolate Semifreddo
This Summer Dessert recipe is too good not to share far and wide so I wanted to get it on my recipes page so you could start using it as the temperature rises.
I know it’s not appropriate to have a favourite child, but if I had to pick one recipe from my Summer Desserts book to love forever, it might be this one! The flavours are gorgeous together, it’s not too sweet, simple to make and avocados are plentiful in our early summer months. What’s not to love? Try this one and feel free not to mention the avocado to your friends. Doubt they will even notice!
Avocado, Mint and Dark Chocolate Semifreddo
VEG | GF (check ice cream ingredients)
Serves 8
Start this recipe the day before
Ingredients
2 ripe Hass avocados
10g fresh mint,chopped
1 Tbsp lime juice
100g caster sugar
100g thickened cream
400g store-bought vanilla ice cream, softened
½ cup dark chocolate, finely chopped
Garnish
Extra mint
1 cup raspberries - fresh or frozen
¼ cup dark chocolate, finely chopped
Method
Oil and line a 1-litre loaf tin with two layers of cling film, leaving sides to overhang so you can pull on it to remove the dessert once frozen.
Add flesh of the avocados, mint, lime juice and sugar to a high speed blender and process until smooth.
Add the cream and ice cream to the blender and pulse until combined.
Stir through the dark chocolate, pour the mix into the prepared loaf tin and even out the top with a spatula.
Cover in baking paper and foil and freeze overnight.
To serve, unwrap and turn onto a platter. You may need to run the base of the tin under warm water to loosen.
Remove the cling film and serve topped with fresh raspberries, mint and extra chocolate if you please.
Seasonal Takeaway
Avocados lend a wonderful mouthfeel to vegan and vegetarian desserts. Don’t limit your use to smashed avo on toast. Get creative and make the most of our amazing locally grown Hass and Shepard varieties.