Pistachio-avocado ice cream

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Pistachio-avocado ice cream
This rich creamy dessert marries two of my favorite green things, pistachios and avocados, into pistachio-avocado ice cream. You’ll never believe it’s dairy-free, and it’s full of heart-healthy fats. A touch of cardamom adds the perfect spice note.

I came home from Camp Blogaway with a swag bag full of avocados, thanks to the fine folks at the California Avocado Commission. This led to a bunch of mostly-happy experiments, including this one for a surprising and rich dessert. You will need an ice cream maker for this one. (I have a link in my Amazon store to the one I use if you want to track it down. Krups no longer makes it, but they are still available through the wonders of the Internet. It’s fabulous. No cranking.)

Suitable for:

vegan, gluten-free, low-sodium, reduced-sugar diets

Not for:

migraine diets

Pistachio-avocado ice cream
Pistachio-avocado ice cream
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Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
30 minutes 30 minutes
Pistachio-avocado ice cream
Pistachio-avocado ice cream
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Put the rice milk, pistachios, agave syrup, and cardamom in your blender pitcher—unblended—and refrigerate for about 30 minutes. Refrigerate the avocados as well.
  2. Blend the ingredients in the blender pitcher. Halve and peel the avocados, removing the pits, and add to the blender. Blend until smooth. Pour into your ice cream maker and freeze according to the instructions.
  3. Serve topped with a sprinkling of chopped salted pistachios.
Recipe Notes

Per serving:

  • 163 calories
  • 9 g fat
  • 1 g saturated fat
  • 5 g monounsaturated fat
  • 2 g polyunsaturated fat
  • 0 g trans fat
  • 0 g cholesterol
  • 15 mg sodium
  • 229 mg potassium
  • 19 g carbohydrate
  • 4 g fiber
  • 12 g sugars
  • 2 g protein
  • 4 Weight Watchers Points Plus

Required FTC disclosure: I received the avocadoes from the California Avocado Commission. I was not paid to write this post.

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Comments

  1. Tony Ferranto says

    I recently made a coconut milk & strawberry ice cream. I used it to make a vegan ice cream cake. It was a hit.
    I will try your pistachio recipe but will use the coconut milk instead. How many avocados does it take for 8 oz.?

    • says

      Hi Tony, thanks for your comment. I updated the recipe… 2 small or 1 large avocado should be about 8 oz. Coconut milk in this would be good. I would use light if you can, as this is already very rich in fat. Coconut milk and strawberry sounds delicious!

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