Step aside Avo-toast because today we’re bringing a new dish to the table: avocado ice cream! With just 4-ingredients and a no churn method, there is no need for an ice cream maker to whip up this delight within 10 minutes and leave to set for a lovely healthy indulgence. Having recently made (and loved!) Vegan avocado chocolate mousse truffles, I’m already aware that avocado can be divine inside desserts adding a rich, creamy-ness alongside healthy fats- perfect for this pistachio & avocado ice cream combination. It’s no secret that I just love avocados in general and will find any way to include them into my dishes from my Savoury cupcakes with avocado frosting to Creamy Avocado Pasta Sauce. That’s not even including the more “normal” uses including as part of Summer rice paper rolls, Rainbow Vegan tacos, Mini Pizzas, Mushroom bun Burgers, and many more… What is perhaps more interesting though is that you don’t have to be an avocado lover at all to love this avocado ice cream! The pistachios are really the main flavour bringer while the avocado creates a rich, creamy-ness which allows you to keep the recipe dairy-free. In fact, if you’re wanting to fully Veganise the recipe then feel free to swap out the honey for a sweetener of your choice. I’ve found honey gives the best flavour for me personally but agave or maple could be substituted. Not only is this ice cream super creamy but it is also super versatile. With just a couple extra ingredients you can easily make mint-choc or chocolate version of the ice cream too, while still remaining a healthy indulgence.
Ingredients
Avocado, pistachios Coconut cream, honey
How to make avocado ice cream
If you try this avocado ice cream recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
