No-Churn Avocado Ice Cream with Pistachios
This no-churn avocado ice cream is smooth, lightly sweet, and finished with crunchy pistachios. It uses whipped cream and granulated sugar instead of condensed milk, with no ice cream maker required.
Ingredients
- 3 large ripe avocados peeled and pitted, about 1 pound (450–500 g) avocado flesh
- 1 tablespoon fresh lemon juice
- 65 g granulated sugar divided
- 2 teaspoon vanilla extract divided
- 420 ml heavy cream divided
- ¼ teaspoon salt
- 150 g shelled unsalted pistachios finely chopped, plus extra for topping
Instructions
- Add the avocado flesh, 1 tablespoon fresh lemon juice, 32 ½ g granulated sugar, 1 teaspoon 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 ½ g granulated sugar, ¼ teaspoon salt, and remaining 1 teaspoon 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 unsalted pistachios, chopped, into the whipped cream mixture until evenly distributed. Add half of the pistachio cream to the avocado mixture and fold gently. Fold in the remaining cream, stopping as soon as no large streaks remain.
- Transfer the combined avocado ice cream mixture to a shallow freezer-safe loaf pan or dish. Smooth the top and scatter over additional chopped pistachios. Freeze for at least 6 hours, or until firm enough to scoop.
Notes
Choose ripe avocados: Use soft avocados with clean green flesh and no brown spots for a smooth texture and even color.
Chill the equipment: Refrigerate the mixing bowl and beaters for 10–15 minutes so the cream reaches soft-to-medium peaks efficiently.
Protect the whipped texture: Fold the mixtures gently in two additions and stop once the large streaks disappear to retain the incorporated air.
Use a shallow dish: Spread the mixture into an even layer so it freezes consistently and remains easier to portion.
Nutrition
Calories: 440kcal | Carbohydrates: 21g | Protein: 7g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 60mg | Sodium: 93mg | Potassium: 612mg | Fiber: 7g | Sugar: 12g | Vitamin A: 964IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 1mg
