This avocado ice cream is practically transcendent with a texture unlike any other ice cream. If you are going to indulge yourself, you are going to love this honey-sweetened treat. It has good fats from the avocado and pistachios and is free of refined sugar. With this recipe is a tasty treat, it is also a good source of potassium (10% DV), Vitamin C (10% DV), Vitamin B6 (15% DV), Vitamin B5 (10% DV) and Vitamin K (15% DV). Enjoy!
Avocado Pistachio Ice Cream
Nutritional Highlights (per serving)
|3||ripe, Fresh California Avocados*|
|1||Meyer lemon, juice only|
|1||cup||creme fraiche or sour cream|
|1/2||cup||roasted, unsalted, pistachios (shelled)|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Add the avocado, lemon juice, and vanilla to the bowl of a food processor and run until completely smooth
- Add the creme fraiche, heavy cream and honey and process until combined.
- Pour the mixture into the bowl of your ice cream maker and add the pistachios. Churn according to your ice cream maker’s instructions. May be eaten right away for a soft consistency, or frozen for at least one hour for a firmer ice cream.
Serving Suggestion: Serve with my Heart-Shaped California Avocado Brownies
Beverage Pairing: Dry sparkling wine
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 362 IU; Vitamin C 7 mg; Calcium 49 mg; Iron 1 mg; Vitamin D 5 IU; Folate 58 mcg; Omega 3 Fatty Acid 0.15 g.
% Daily Value*: Vitamin A 8%; Vitamin C 10%; Calcium 4%; Iron 4 %.