• 800g avocado ripened (about 6-7 medium-large avocado)
  • 150g lime juice
  • ¼ tsp lime oil
  • ¼ tsp citric acid
  • 1/8 tsp salt
  • 150g glucose
  • 150g sugar
  • 260g coconut milk, full fat
  • 3/4 tsp vodka


In a bowl, scoop avocado flesh out and pour lime juice and lime oil over it and add citric acid and salt. In a small saucepan over low heat, heat and stir glucose, sugar and coconut milk until sugar is just dissolved. Chill until the liquid is at room temperature and pour half the liquid into a vita mix blender and spoon half of the avocado mixture into blender. The avocado is thick so it is essential to not over fill the blender and blend it in 2 parts so it can process and break down well. Blend until super smooth, scraping down the sides to help the process and then pour into a container. Continue blending the other half and add that into the container. Fold the blended avocado puree together and adjust seasoning if needed. Add in 3/4 tsp vodka to help lower the freezing temperature and keep the semifreddo from being too firm after freezing. This helps with the tempering process before serving.

Spin the avocado puree in an ice cream machine and pipe into dome silicone molds or any silicone mold of choice. Cover with parchment and freeze for at least 2 hours or the semifreddo is set. Pop out and plate up with seasonal fruit and garnishes.

For a vegan dessert at The Town Company, the semifreddo is served with bloomed basil seed in thai basil syrup, macerated local strawberries, “coconut snow” and fresh thai basil garnish.


Formulation courtesy of Chef Helen Jo Leach of The Town Company in Kansas City, Missouri