Australian Avocado Ice-Cream Sandwich
Sammy Jakubiak – Frank’s Deli
Video & Photography by Anthony MacFarlane
Chef Notes
- Inspired by the Indonesian classic ‘es alpukat kocok’, this ice-cream sandwich celebrates the naturally creamy richness of Australian avocados.
- Blended with condensed milk and lime, the avocado creates a smooth, almost gelato-like texture without the need for churning, delivering clean green colour and balanced sweetness.
- Australian avocados elevate the dish through their vibrant freshness, replacing heavier dairy with natural creaminess.
- Perfect as an ‘add-on’ menu item for cafes and QSR style venues.
Ingredients
- 350g ripe Australian avocado flesh
- 300g sweetened condensed milk
- 225g thickened cream
- 45g full-cream milk
- 12g fresh lime juice
- Zest of 1 lime
- 4g vanilla extract
- 2g fine sea salt
Chocolate ripple
- 60 g dark chocolate (70%), roughly chopped
- 60 g thickened cream (extra)
- 50 g sweetened condensed milk
- 12 semi soft cookies about 6cm diameter
Optional finish
- Toasted shredded coconut
Preparation
- Blend avocado flesh, condensed milk, milk, lime juice and zest, vanilla and salt until completely smooth and glossy.
- Whip cream to soft peaks, then gently fold through the avocado mixture until evenly combined.
- Spread mixture into a lined tray (8inch x 8inch) to approximately 3-4 cm thickness.
- For the chocolate ripple, heat cream until just steaming and pour over chopped dark chocolate. Rest 1 minute, then stir smooth. Whisk in condensed milk and a pinch of salt. Cool until thick but pourable, then lightly ripple about 5 tbsp of chocolate through the avocado mixture.
- Freeze 6–8 hours or until firm but sliceable.
- Cut frozen avocado ice cream into rectangles slightly smaller than the biscuits.
- Sandwich between two biscuits and press gently to level edges.
- Freeze assembled sandwiches for at least 1 hour before serving.
- Optional: dip one edge in the remaining melted chocolate and roll in toasted coconut.
- Then chill in the freezer again if needed.
