This No Churn Avocado Pistachio Ice Cream is super creamy and crazy easy to make!
No Churn Avocado Pistachio Ice Cream
Nutritional Highlights (per serving)
|1||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||cups||heavy whipping cream|
|1/2||cup||pistachios, shelled and salted, roughly chopped|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- 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.
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%