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!
California Avocado Pistachio Ice Cream
Total Time: 20 min
Prep Time: |
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 %.
Ingredients3 ripe, Fresh California Avocados* 1 Meyer lemon, juice only 1 Tbsp. vanilla extract 1 cup creme fraiche or sour cream 1/4 cup Heavy Cream 1/2 cup honey 1/2 cup roasted, unsalted, pistachios (shelled)
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados