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Avocado and Ginger Ice Cream

Serves 6
Prep time: 20 minutes plus 2 hours chill time
Cooking time: No cooking required

"This is a winner when I make it for a friend, who says it's so irresistible it should be outlawed! It is creamy and rich with the tang of ginger. Nelson I believe has the highest consumption of ice cream in New Zealand. I don't know the origins of avocados but we certainly grow them here in Motueka."



  • 1 ripe avocado
  • small piece of root ginger
  • 300 ml cream
  • 1/2 cup white sugar
  • 2 eggs
  • 1 Tbsp warm water
View the method
  1. Whip the cream until it is thick but still able to be dropped from a spoon.
  2. Separate eggs.
  3. Whip yolks, water and 1/2 of the sugar together until thick.
  4. Beat whites stiff with remaining sugar.
  5. Combine all three.
  6. Peel and finely chop ginger.
  7. Blend avocado flesh and ginger in food processor.
  8. Fold gently through ice cream mixture.
  9. Put into individual serving dishes and freeze for approximately 2 hours.
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