No Churn Avocado Pistachio Ice Cream

HomeRecipesMeals & Dishes7 Ingredients or LessNo Churn Avocado Pistachio Ice Cream

Total Time: 10 min

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Prep Time: 10 min

Nutrition Facts

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Nutrition information
per serving

Calories 970

Total Fat 65g

Saturated Fat 35g

Trans Fat 2g

Polyunsaturated Fat 5g

Monounsaturated Fat 20g

Cholesterol 170mg

Sodium 590mg

Total Carbs 82g

Dietary Fiber 4g

Total Sugars 76g

Protein 15g

Potassium 660mg

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%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This No Churn Avocado Pistachio Ice Cream is super creamy and crazy easy to make!

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Serves: 4

Ingredients
Instructions

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 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.

Did You Know?

There are lots of quick and easy recipes on this site. Some have more than 7 ingredients, but most can be prepared in 15 minutes or less. Even with simple recipes it helps to know how to store avocados before you use them and if you have any left over.