This No Churn Avocado Pistachio Ice Cream is super creamy and crazy easy to make!
No Churn Avocado Pistachio Ice Cream
Total Time: 10 min
Prep Time: |
Vitamin A 569 mcg; Vitamin C 10 mg; Calcium 386 mg; Iron 1 mg; Vitamin D 2 mcg; Folate 47 mcg; Omega 3 Fatty Acid 0
% Daily Value*: Vitamin A 60%; Vitamin C 15%; Calcium 40%; Iron 6 %; Vitamin D 10%
Ingredients1 ripe, Fresh California Avocado, seeded and peeled 14 oz. sweetened condensed milk, (1 can) 3 2/5 oz. instant pistachio pudding mix, (1 package) 2 Tbsp. lemon juice 2 cups heavy whipping cream 1/2 cup pistachios, shelled and salted, roughly chopped
- Combine the avocado, sweetened condensed milk, pudding mix and lemon juice in a blender or food processor. Blend until smooth.
- Meanwhile beat the heavy whipping cream until stiff peaks form. Fold in the pistachio mixture until fully combined, then stir in the chopped pistachios.
- Pour the mixture into a freezable container (photo uses a 9×5” loaf pan).
- Freeze for at least 4 to 6 hours or overnight.
*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