One of our favourite flavours of ice cream – but a whole lot healthier and vegan! You can add pistachio paste for extra colour, but if you can’t find any almond extract will give you a very similar flavour.
1 large avocado (about 200 g/7 oz.)
500ml/2 cups plus 2 tablespoons almond milk
60g/2¼ oz. unsalted shelled pistachio nuts, chopped, plus extra to serve
125ml/½ cup coconut milk
150g/2/3 cup agave syrup or clear honey
2 teaspoons pistachio paste or a few drops of almond extract
1 tablespoon freshly squeezed lemon juice
Ice cream cones, to serve (optional)
Ice-cream machine (optional)
(Makes approx. 750ml/3¼ cups)
Remove the pit from the avocado and scoop the flesh into a blender. Add the almond milk, pistachio nuts, coconut milk, agave syrup (or honey) and either the pistachio paste or almond extract. Blend until really smooth. Add the lemon juice and blend briefly to combine.
If you have an ice-cream machine, use this to churn the mixture according to the manufacturer’s instructions. Or, if you are not using a machine, transfer the mixture to a freezer proof container. Freeze for 2 hours, then stir very thoroughly with a fork to break up the ice crystals. Return to the freezer and continue to stir well every hour until the ice cream is smooth and frozen. It should take about 6 hours in total.
Spoon the ice cream into serving dishes or cones and sprinkle with extra chopped pistachios to serve.
This recipe is from Popsicle Party by Louise Pickford. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.