• Yield: Serves 6 to 8

Sam Arnold, creator of The Fort Restaurant in Morrison, Colorado, and western food historian, introduced me to this idea. This is my improvisation on his dessert.


  • 1 to 2 fresh jalapeno peppers, minced (pull back on the seeds to cut some of the heat)

  • Shredded zest of 1 large lime

  • Juice from 1/2 of a large lime

  • 2 ripe, dark-skinned avocados, peeled and mashed

  • 1/2 teaspoon vanilla extract

  • 2 teaspoons sugar

  • Pinch salt

  • 1 quart good-quality vanilla ice cream, softened

  • 1/2 pint heavy cream, whipped to soft peaks

  • Zest of 1 large lime, finely grated (for garnish)


1. In a large bowl, combine the peppers, zest, lime juice, avocado, vanilla, sugar and salt. Work in the ice cream so mixture is well blended.


2. Freeze the ice cream, covered, up to one day. Serve scooped into wine glasses. Top with the whipped cream and sprinkles of lime zest.

Lynne Rossetto Kasper
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.