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