This rich creamy dessert marries two of my favorite green things, pistachios and avocados, into pistachio-avocado ice cream. You’ll never believe it’s dairy-free, and it’s full of heart-healthy fats. A touch of cardamom adds the perfect spice note.
I came home from Camp Blogaway with a swag bag full of avocados, thanks to the fine folks at the California Avocado Commission. This led to a bunch of mostly-happy experiments, including this one for a surprising and rich dessert. You will need an ice cream maker for this one. (I have a link in my Amazon store to the one I use if you want to track it down. Krups no longer makes it, but they are still available through the wonders of the Internet. It’s fabulous. No cranking.)
vegan, gluten-free, low-sodium, reduced-sugar diets
Pistachio-avocado ice cream
- 1-1/2 cups rice milk
- 1/2 cup pistachios raw, unsalted if available
- 1/4 cup agave syrup
- 1/2 tsp cardamom (ground)
- 8 ounces avocado ripe (2 medium or 1 large)
- 1 handful pistachios toasted, salted, chopped
- Put the rice milk, pistachios, agave syrup, and cardamom in your blender pitcher—unblended—and refrigerate for about 30 minutes. Refrigerate the avocados as well.
- Blend the ingredients in the blender pitcher. Halve and peel the avocados, removing the pits, and add to the blender. Blend until smooth. Pour into your ice cream maker and freeze according to the instructions.
- Serve topped with a sprinkling of chopped salted pistachios.
- 163 calories
- 9 g fat
- 1 g saturated fat
- 5 g monounsaturated fat
- 2 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 15 mg sodium
- 229 mg potassium
- 19 g carbohydrate
- 4 g fiber
- 12 g sugars
- 2 g protein
- 4 Weight Watchers Points Plus