Avocado and Pistachio ‘Ice Cream’
  • 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)
  1. Rub the skins from the soaked pistachios and discard.
  2. 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.
  3. Blend in the milk sparingly until it is a nice mousse-like consistency.
  4. Pour into a shallow container and freeze, stirring occassionally.
  5. Remove from the freezer ten minutes before serving.
For a mousse, refrigerate instead of freezing.
Recipe by Veggie Desserts at https://veggiedesserts.co.uk/avocado-and-pistachio-ice-cream/