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||roasted, unsalted, pistachios (shelled)|
- Add the avocado, lemon juice, and vanilla to the bowl of a food processor and run until completely smooth
- Add the creme fraiche, heavy cream and honey and process until combined.
- 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.