Make the avocado-tequila ice cream: In a blender or food processor, purée 3 avocados until smooth. Add cream, 1/3 cup granulated sugar, the lime juice, tequila, and cilantro. Mix until combined.
Churn mixture in ice cream maker for approximately 25 minutes. Transfer to air tight container and place in freezer for 1 to 2 hours, allowing time for the ice cream to set. (Can be stored in the freezer for 1 week.)
Make the avocado-chile brownies: Preheat oven to 350 degrees F. Butter and flour a 9”x13” pan. In a medium size bowl, combine salt, flour, cocoa powder, chili, and cinnamon. Set aside.
Puree remaining avocado in a food processor. In a double boiler, melt chocolate and butter until smooth. Add puréed avocado, and stir until completely combined.
Turn off heat, add remaining 1 1/2 cups granulated sugar and the brown sugar, and stir until combined.
Remove bowl from double boiler, and cool to room temperature. Add 3 eggs, vanilla, and stir until combined. Add remaining eggs and stir until combined. Slowly fold in dry ingredients. Pour into prepared pan and spread out evenly.
Bake for approximately 30 minutes.
Serve brownies topped with ice cream.
Avocado Tequila Ice Cream adapted from Eating Well March/April 2010
Avocado Chili Brownies adapted from Baked: New Frontiers in Baking