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Say hello to Jordan through the form or email her at jordieasmith@gmail.com


Portland, OR

Jordan A. Smith is a freelance designer in Portland, OR.


A collection of projects and extracurricular activities I partake in.

vegan avocado ice cream (using gif shop)

Jordan Smith

The amazing Sanden Totten planned to fly back to Minnesota to visit during the week of his 30th birthday party. How do you impress someone so impressive that they have own Facebook fan club? Know the ins-and-outs of him:

Sanden Oakley Sheldon Totten:

• is a reporter/producer for a radio show in the second-largest-market in the country
• has a degree in psychology from a school that every hipster icon attended
• has mistaken Rivers Cuomo for a high school classmate in a thrift store
• has mastered the musical genre of "cute core"
• can speak Spanish, Swedish and Japanese
• illustrates his own comics
• has flat feet
• is lactose-intolerant
• would give up eating all other foods in this world to just to have avocados

The last four bullet points are more important than all the rest. While I wanted to get him a pair of TOMS shoes and hand sew a scene from one of his comics into the fabric, I knew his darn flat feet would keep him from ever wearing them. But since he was coming to Minnesota during an extremely hot spell, it would be a perfect occasion to make him Vegan Avocado Ice Cream.

I'm a huge fan of food blogs and thought this would be an excellent opportunity to turn my hand at documenting my confectionary talents. But there are hundreds of food porn blog posts about how to make this recipe. So I purchased the app Gif Shop to see if I could make this interesting.

The hardest part of the preparation is creating the avocado puree, which means this recipe is not very hard at all. The avocados I picked up from the Wedge Co-op were almost too ripe, but the last five days had an average temperature of 107 degrees, so that might be expected. It made the cutting easy. Unfortunately, even ripe avocados are difficult to blend so I had to stop it several times to loosen the blade with a spatula. After you've blended it well, measure out a cup and a half of the puree and put it back in the blender. Save the rest for guacamole or nachos or throw it out like I did. I don't care for avocados.

Add the remaining ingredients. Despite the depiction of this animated gif, stick to the suggested 1/3 cups of tequila. The liquid-solid balance is important in the ice cream making process.

After you blend the avocado puree, tequila, lime juice and sugar, put the mixture in a bowl and cover with cellophane. I recommend coating the cellophane with lime juice to keep the mixture from browning. To ensure that your ice cream will freeze properly, leave the mixture in the refrigerator overnight before churning.

Follow the instructions of your ice cream maker. The one I borrowed from my coworker (manufactured by Cuisinart) required the freezer bowl to be frozen 16-24 hours before the process so plan ahead accordingly. Brook and his lovely wife, Sara, recommended only letting it churn for 15 minutes. The goal is to get it frozen as fast as possible so the ice crystals develop correctly. They also assured me that if the ice cream did not set correctly, I could let the mixture melt and retry. The ice cream was soft in the maker, so I put it in a quart-size Ziploc container and in the freezer overnight.

Sanden arrived the next day. He was happily surprised by the ice cream. It had developed the perfect texture in the freezer overnight—not too hard and didn't melt too quickly. Sanden reviews it as:

It's refreshing. The tequila makes it a little spicy. Pretty citrusy and doesn't taste heavily of avocados. The avocados make it pretty creamy.

My assessment:

Remember that Hi-C from the 80's/90's with Slimer on the package?

Give it a try yourself:

Vegan Avocado Ice Cream
from Eating Well

Makes: 4 cups (8 servings) | Prep Time: 10 min | Total Time: 1 hour 40 min


1 1/2 cups avocado puree, from about 3 ripe large avocados
1 1/2 cups water
1 1/3 cups sugar
1/4 cup lime juice
1/3 cup tequila
Lime zest for garnish


  1. After making avocado puree, add water, sugar, lime juice and tequila to the food processor with 1 1/2 cups of the puree; pulse until well combined. Refrigerate the mixture for 1 hour or overnight.
  2. Transfer the avocado mixture to the canister of an ice cream maker. Freeze according to manufacturer’s directions. If desired, place the ice cream in the freezer to firm up before serving. Garnish with lime zest, if desired.