No-Churn Avocado Ice Cream

This no-churn avocado ice cream is smooth, lightly sweet, and made with fresh avocado, whipped cream, lemon, and crunchy pistachios. It is an easy frozen dessert with no ice cream maker needed.

Recipe Developer-Estefania

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Prep Time 20

Total Time 6 20

Ingredients

▢ 3 large ripe avocados peeled and pitted, about 1 pound (450–500 g) avocado flesh
▢ 1 tablespoon fresh lemon juice
▢ 64 g granulated sugar divided
▢ 2 teaspoon vanilla extract divided
▢ 420 ml heavy cream divided
▢ ¼ teaspoon salt
▢ 150 g shelled pistachios finely chopped, plus extra for topping

Instructions

Add the avocado flesh, 1 tbsp fresh lemon juice, 32 g granulated sugar, 1 tsp Vanilla extract, and 60 ml heavy cream to a food processor. Blend until completely smooth, scraping down the sides as needed, then transfer the avocado mixture to a large bowl.
Add the remaining 360 ml heavy cream, remaining 32 g granulated sugar, ¼ tsp salt, and remaining 1 tsp Vanilla extract to a separate large bowl. Beat with an electric mixer until thick, fluffy, and holding soft-to-medium peaks.
Fold 150 g shelled pistachios, chopped, into the whipped cream mixture until evenly distributed.
Fold half of the pistachio whipped cream into the avocado mixture until mostly combined. Gently fold in the remaining whipped cream, stopping as soon as no large streaks remain.
Spoon the avocado mixture and pistachio whipped cream mixture into a freezer-safe loaf pan or dish. Smooth the top, scatter over extra chopped pistachios, and freeze for at least 6 hours, or until firm enough to scoop.

Notes

Choose the Avocados Carefully: I always use soft, ripe avocados with clean green flesh and no brown spots. They give this ice cream its smooth texture and fresh flavour.

Use Fresh Lemon juice: I prefer fresh lemon juice here because it brightens the avocado and helps the ice cream keep its lovely green colour.

Let it Soften Slightly: When I make this ahead, I leave it at room temperature for 8 to 10 minutes before scooping. It becomes much easier to serve without losing its creamy texture.

Keep it Fresh in the Freezer: I find this ice cream is at its best within 1 week. Store it in the freezer in a freezer-safe container for the creamiest result.

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