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Pistachio-avocado ice cream

Pistachio-avocado ice cream

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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch
Cuisine American
Servings 6 servings

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Per serving:
  • 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
Required FTC disclosure: I received the avocadoes from the California Avocado Commission. I was not paid to write this post.