I love these warm days at the end of the summer. I can sit in the garden with a cup of coffee and read the papers in the warm sunshine. Oh, wait, I’ve got two toddlers. In the warm sunshine I run back and forth from the garden to the house fetching things, trying to stop them ‘weeding’ my flowers, breaking up barneys and cleaning little bottoms. As for the coffee, it’s cold. The papers? Three weeks old.
But in the mayhem, it’s nice to give them a cold treat. As a change from our usual lazy staple of small pots of yogurt frozen with a stick in them, I like to make this healthy version of ice cream. It’s easy to make it vegan, and it’s a simple recipe.
Avocado and Pistachio ‘Ice Cream’
Ingredients
- 100g (3/4 cup) raw, unsalted, shelled pistachios – soaked overnight
- 1 avocado
- 3 tablespoons honey or agave nectar
- 1 teaspoon vanilla extract
- 1 teaspoon lime or lemon juice
- 1-2 tablespoons of milk (dairy or non-dairy)
Instructions
- Rub the skins from the soaked pistachios and discard.
- Puree the pistachios and lime juice with a hand held blender or in a food processor until smooth. Be patient, it can take a little while. Once smooth, add in the avocado flesh, honey and vanilla and then blend again until smooth.
- Blend in the milk sparingly until it is a nice mousse-like consistency.
- Pour into a shallow container and freeze, stirring occassionally.
- Remove from the freezer ten minutes before serving.
Notes
For a mousse, refrigerate instead of freezing.
<3 two of my favourite ingredients in one recipe <3
I tried to feed avocado my niece once and was shocked she refused it (ok I'm exaggerating after all she's 11 months old ;P)
Apparently now she has started appreciating it
I have redirected to your blog a vegan friend of mine, she was in awe…I think we'll meet up to make some of your recipes together
Absolutely one of my fav blogs, you are really amazing!
Have a great day
Baci from Switzerland
Wow – thank you so much, Lou! I hope you get the chance to make some of my recipes together; please let me know what you think. Thanks again for your kind comments, it means so much.
Oh yum that looks wonderful! I know all about running after toddlers, although one keeps me more than busy!
They certainly are bundles of energy. Luckily they can be slowed down for a few minutes with ice cream!
Oooooh I am a HUGE fan of avocado ice cream. Never thought of pistachios but now it seems so obvious. I have some avo ice cream in the freezer and until this batch runs out, I think I’ll try crumbled pistachio on top. Thanks for the idea!
Hope you like it, Monica! Pistachios are sooo gorgeous.
I tried this with pistachio oil instead of nuts… It worked a treat! No need for the milk either. Yummy! Thanks so much for sharing 🙂
Great substitution, Reg. Glad you liked it!
This was such a “cool” idea. I featured it on my Friday Five – Guacamole addition over at Feed Your Soul Too. Ok, I was featuring avocados.
Thanks, Peter!
So want to make this recipe now – just need to find some decent avocados and get a bit of warm sunshine!
I’m looking forward to making it again. C’mon warm weather, get a move on!
I am a huge Avocado and Pistachio fan! I bet this is great! <3
Aren’t they amazing?? Two flavours that I absolutely love.
Yuuuuum! I love avocados !☺️
Could I substitute pistachios with almonds? Will it remain equally good ?
I’m sure it would be great with almonds!