If the idea of avocado ice cream has you thinking we’ve had too much tequila, we promise one taste will win you over. This combo of creamy avocado, fresh ginger, lime juice and zest, and a splash of white grape juice comes together in a refreshing (and refreshingly easy to make) shaved-ice dessert that could be your best party trick this season. We're sweetening up the frozen dessert recipe with a touch of honey.
This avocado granita recipe is great served on it's own but it's also delicious with a splash of champagne or prosecco on top. Or, try serving a scoop over vanilla ice cream or on top of frozen yogurt. If you want even more creaminess, try topping a scoop of the granita with homemade whipped cream or non-dairy whipped topping.
Once you've scraped the granita, it will resemble fluffy flakes. Keep the granita stored in the freezer in an airtight container. It's best eaten within a couple days of making it, but can last for several days if stored properly.
How to Choose a Ripe Avocado
When choosing avocados for this frozen dessert recipe, you'll most likely find Haas avocados in the grocery store. They're known for their dense, buttery texture, and subtle nutty flavor. Look for avocados that yield slightly when gently squeezed. It will likely be ready to use in 2-3 days. Firm avocados may take up to 5 days to be ready to use. To help speed up the ripening process, place hard avocados in a paper bag and fold down the top to close it. This helps trap ethylene, which is a natural chemical compound that avocados naturally release to help start the ripening process. You can also try placing the avocado on the countertop in direct sun. The warmer temperature can help speed up the ripening.
Ingredients
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2 avocados, halved, seeded, peeled, and cut up (12 oz)
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1/3 cup honey
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1 tsp lime zest
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3 tbsp fresh lime juice
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2 tsp grated fresh ginger
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3 1/2 cups white grape juice, chilled
Directions
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In a blender or food processor combine the avocados, honey, lime zest and juice, ginger, and 1/4 tsp. salt. Add 2 cups of the grape juice. Cover; blend until smooth. Transfer to a 2-qt. baking dish; stir in remaining juice.
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Cover; freeze until edges are frozen, about 1 hour. Stir with a fork, pulling mixture from edges to the center. Freeze, scraping every 45 minutes, until firm, about 3 hours more. Serve immediately or freeze for up to 5 days.
Test Kitchen Tip: A fork is all you need to scrape the granita into its characteristic fluffy texture.
Nutrition Facts (per serving)
| 309 | Calories |
| 15g | Fat |
| 47g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 308.6 | |
| % Daily Value * | |
| Total Fat 14.9g | 19% |
| Saturated Fat 2.2g | 11% |
| Cholesterol 0mg | 0% |
| Sodium 15.4mg | 1% |
| Total Carbohydrate 46.6g | 17% |
| Dietary Fiber 7.1g | 26% |
| Total Sugars 37.1g | |
| Protein 2.7g | 5% |
| Vitamin D 0mcg | 0% |
| Vitamin C 49.8mg | 55% |
| Calcium 31mg | 2% |
| Iron 1mg | 6% |
| Potassium 662.9mg | 14% |
| Fatty acids, total trans 0g | |
| Vitamin D 0IU | |
| Alanine 0.1g | |
| Arginine 0.1g | |
| Ash 2g | |
| Aspartic acid 0.3g | |
| Caffeine 0mg | |
| Carotene, alpha 24.1mcg | |
| Choline, total 20mg | |
| Copper, Cu 0.2mg | |
| Cystine 0g | |
| Energy 1293.3kJ | |
| Fluoride, F 212mcg | |
| Folate, total 82.7mcg | |
| Glutamic acid 0.3g | |
| Glycine 0.1g | |
| Histidine 0g | |
| Isoleucine 0.1g | |
| Leucine 0.1g | |
| Lysine 0.1g | |
| Methionine 0g | |
| Magnesium, Mg 45.2mg | |
| Manganese, Mn 0.5mg | |
| Niacin 2mg | |
| Phosphorus, P 75mg | |
| Pantothenic acid 1.5mg | |
| Phenylalanine 0.1g | |
| Phytosterols 0.2mg | |
| Proline 0.1g | |
| Retinol 0mcg | |
| Selenium, Se 0.6mcg | |
| Serine 0.1g | |
| Starch 0.1g | |
| Theobromine 0mg | |
| Threonine 0.1g | |
| Vitamin E (alpha-tocopherol) 2.1mg | |
| Tryptophan 0g | |
| Tyrosine 0.1g | |
| Valine 0.1g | |
| Vitamin A, IU 162.5IU | |
| Vitamin A, RAE 7.2mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0.3mg | |
| Vitamin K (phylloquinone) 21.7mcg | |
| Water 209.3g | |
| Zinc, Zn 0.8mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
