20 min


20 min



This avocado ice cream is practically transcendent with a texture unlike any other ice cream. If you are going to indulge yourself, you are going to love this honey-sweetened treat. It has good fats from the avocado and pistachios and is free of refined sugar.


Serving Size: 8

3 ripe, Fresh California Avocados
1 Meyer lemon, juice only
1 Tbsp. vanilla extract
1 cup creme fraiche or sour cream
1/4 cup heavy cream
1/2 cup honey
1/2 cup roasted, unsalted, pistachios (shelled)


  1. Add the avocado, lemon juice, and vanilla to the bowl of a food processor and run until completely smooth
  2. Add the creme fraiche, heavy cream and honey and process until combined.
  3. Pour the mixture into the bowl of your ice cream maker and add the pistachios. Churn according to your ice cream maker’s instructions. May be eaten right away for a soft consistency, or frozen for at least one hour for a firmer ice cream.

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.

Source: CaliforniaAvocado