Pistachio & Avocado Ice Cream

Clare Winfield
  • Yield: 8 to 10 servings


1 400ml can full-fat coconut milk
100grams golden caster sugar
150grams shelled pistachio kernels
1 medium ripe avocado
Sea salt


  1. Place the coconut milk and sugar in a saucepan. Heat very gently over a low heat until the sugar dissolves – don’t allow to boil. Remove from the heat. Leave to cool, then refrigerate for at least an hour until cold.
  2. When the coconut mixture is completely chilled, add the pistachios to a food-processor and grind to a powder. Next, add the avocado flesh, then add the coconut mixture and a pinch of salt and blend until smooth. Taste and add a little more salt, if needed.
  3. Transfer to an ice cream maker and churn for 30–40 minutes until very thick, then transfer to a freezer proof container  and freeze for at least 4 hours, or until ready to use. If you don’t have an ice cream maker, transfer the mixture to a freezer proof container and freeze for at least 8 hours, whisking every 30 minutes until solid.

Recipe reprinted with permission from The Goodness of Avocado: 40 Delicious Health-Boosting Recipes © 2016 by Lucy Jessop, Kyle Books