Pistachio and Avocado Ice Cream

This Pistachio and Avocado Ice Cream is creamy, vegan and totally delicious. Avocado lends itself perfectly to the twist on the Italian favorite. Its vibrant green color goes hand in hand with the pistachio's natural hue and provides creaminess and richness without the need for dairy or eggs.


Ingredients
2
cups
full-fat coconut milk
1/2
cup
golden caster sugar
2
ounces
shelled pistachio kernels
1
medium ripe avocado
*
sea salt
Directions
Place the coconut milk and sugar in a saucepan. Heat very gently over a low heat until the sugar dissolves - don't allow to boil. Remove from the heat. Leave to cool, then refrigerate for at least an hour until cold.
When the coconut mixture is completely chilled, add the pistachios to a food-processor and grind to a powder. Next, add the avocado flesh, then add the coconut mixture and a pinch of salt and blend until smooth. Taste and add a little more salt, if needed.
Transfer to an ice cream maker and churn for 30-40 minutes until very thick, then transfer to a freezer proof container (about 1 liter) and freeze for a least 4 hours, or until ready to use. If you don't have an ice cream maker, transfer the mixture to a freezer proof container and freeze for at least 8 hours, whisking every 30 minutes until solid.
Reprinted With Permission From The Goodness of Avocado: 40 Delicious Health-Boosting Recipes

The base number of servings for this recipe is 10
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