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2 avocados

¼ cup (60ml) honey

¼ cup (60ml) full-fat coconut or almond milk

1 tbs lime juice

Pinch of sea salt

600g sugar

1½ tbs ground Chinese five spice

¼ butternut pumpkin, cut into 2cm pieces

2 cups (500ml) thickened cream

½ x 200g pkt shortbread biscuits

110g roasted hazelnuts, skins removed (see tip)

100g butter, chilled, cut into 1cm pieces

4 waffle cones

100g block dark chocolate, finely grated


  1. Place avocado flesh in a blender and blend until smooth. Add honey and pulse to mix through. Add milk and blend until smooth. Add lime juice and sea salt and blend until combined. Transfer mixture to a freezerproof container and cover surface with plastic wrap. Cover entire container in foil and freeze for at least 2 hours or overnight.
  2. Meanwhile, bring 1 litre (4 cups) water to the boil in a small saucepan. Add 100g sugar and stir until dissolved. Add five spice and pumpkin and cook for 15 minutes or until pumpkin is soft. Drain. Place in a blender and blend until smooth (see note). Transfer to a bowl and place in fridge to chill until required.
  3. Using electric beaters, whip 300ml cream in a bowl until soft peaks form. Place shortbread biscuits in a blender and pulse until mixture resembles fine crumbs. Fold chilled pumpkin mixture and shortbread crumbs into whipped cream. Spoon mixture into a piping bag fitted with a star nozzle and place in fridge until ready to use.
  4. Line a baking tray with baking paper. Spread hazelnuts over prepared tray. Combine remaining sugar and 6 tablespoons water in a saucepan over low heat. Cook, without stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil, without stirring, for 5-7 minutes or until caramel turns golden. Pour half the caramel over hazelnuts. Allow praline to cool and harden, then coarsely crush.
  5. While still hot, whisk remaining caramel in the pan while adding butter, a good pinch of salt and remaining cream until combined. Set salted caramel sauce aside to cool.
  6. Place 2 scoops of avocado and honey ice-cream in each waffle cone and place on a plate. Pipe spiced pumpkin cream around each cone and sprinkle with chocolate and praline. Drizzle with salted caramel sauce to serve.


NOTE: You can also pass the pumpkin mixture through a fine sieve with the back of a spoon instead of blending.

TIP: To toast hazelnuts, preheat an oven to 200°C or 180°C fan-forced. Spread hazelnuts on a baking tray and bake for 4-5 minutes or until golden. While still hot, tip hazelnuts onto a clean tea towel and rub briskly to remove the skins.

  • Serves 4
  • Cooking Time 30
  • Preparation Time 20 min + 2 hours freezing

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