We were curious if this Green Chile Ice Cream from The Fort Restaurant could honestly pass as ice cream, but it does! Daughter of the Morrison restaurant’s founders, Holly Arnold Kinney, remarked that the green chiles are reminiscent of pineapple – and that’s a legitimate statement. This combination of ingredients creates a creamy dessert you wouldn’t expect.
2 ripe avocados
Juice of 1 lime
1 cup confectioners’ sugar
1 (8-ounce) can mild green chiles, rinsed, patted dry, and coarsely chopped
1 1/2 cups whipped cream or vanilla ice cream
1 mint sprig, for garnish
Peel and slice the avocados. Transfer the avocado flesh to the bowl of an electric mixer bowl with the lime juice and confectioners’ sugar. With the mixer on low speed, beat the mixture until smooth. Add the green chiles and mix until incorporated. Add the whipped cream or ice cream and beat until thoroughly mixed.
Transfer the mixture to an ice cream machine and freeze according to the manufacturer’s instructions. Serve garnished with mint.
Recipe excerpted from The Fort Restaurant Cookbook
If you enjoyed this Green Chile Ice Cream, gather your kitchen utensils and make this Mexican Chocolate Ice Cream Mud Pie from the same cookbook.