We’ve served up the ultimate guacamole trifecta, but now it’s time to give it up to an avocado underdog. Jessica here, and this Cinco de Mayo, we propose putting those avocados to a slightly sweeter, unexpected, and refreshing use by whipping up some avocado ice cream, or helado de aguacate.

“¡No bueno!” to the idea of avocado in ice cream, you say?! Let’s not forget that an avocado is in the fruit family. Luscious avocado milkshakes are common fare with our South American friends, so why not? Made with coconut milk, vanilla, and lime, the avocados add creaminess and a retro green color to the end of a meal. It is surprisingly the perfect not-too-sweet finale to your tacos & margaritas.

 – 1 can (13.5 oz) coconut milk
– 1 cup heavy cream
– 2 ripe avocados, chilled
– 2 tablespoons lime juice and the zest of one lime
– 1/3 cup sugar
– 1 teaspoon salt
– 1 teaspoon vanilla

 – ice cream maker

Place sugar and salt in a mixing bowl. Mash the avocados with a potato masher or pastry cutter into the sugar and salt.

Add coconut milk and heavy cream, mix well. Add lime juice, zest, and vanilla.

Mix until smooth.

Pour the contents into the pre-frozen ice cream maker bowl.

The machine should run about 20 minutes.

Pour ice cream into a freezer safe container and freeze for about 4 hours.

When ready to serve, scoop and enjoy immediately because it will melt quickly! 6 servings.

What’s the most unusual ice cream flavor you’ve ever had? Tell us in the comments below.