PREP TIME: 10 minutes + 3 hours to freeze

MAKES 8 servings

Avocados are often thought of as a savory food, but the creamy texture and mild flavor are wonderful complements to smooth, silky desserts like ice cream and cheesecake. This easy no-churn ice cream combines healthy fats with a hint of lemon juice to offset the richness; it’s a great energy-boosting treat.

3 large ripe avocados, pitted and peeled

Juice of ½ lemon

¾ cup (145 g) granulated low-carb sweetener of your choice

2½ cups (600 ml) heavy cream, divided

⅓ cup (41g) shelled, salted pistachios, roughly chopped

Fresh sliced strawberries, for garnish

Whole shelled pistachios, for garnish

  1. Line a 10-inch (25-cm) square baking pan with parchment paper. Place the prepared avocado, lemon juice, sweetener, and half of the cream in a blender and blend on high until completely smooth, about 1 minute. Remove the mixture from the blender and place in a large mixing bowl.
  2. Whisk the remaining cream into soft peaks and fold into the avocado mixture. Add the chopped pistachios and transfer to the prepared pan.
  3. Freeze for at least 3 hours before serving.
  4. Use an ice cream scoop to serve the ice cream and garnish with sliced strawberries and pistachios.
  5. Store the remaining ice cream in the freezer for up to 1 month.
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