Pistachio Avocado Ice Cream

Karielyn Tillman of the cookbook Clean Desserts: Delicious No-Bake Vegan + Gluten-Free Cookies, Bars, Balls, and More is sharing this simple summery diy ice cream recipe below. Her book was named one of PETA’s must-have cookbooks of 2019 – it features 72 vegan treats comprised of whole foods and natural sweeteners (maple syrup, dates etc.)

Yields: 4 servings | Prep Time: 10 minutes | Inactive Time: 30 minutes

Ingredients

For the pistachio nut butter:

  • 1 cup pistachios

For the ice cream

  • 2 avocados
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract

Directions

Prepare the pistachio nut butter:

  1. Add the pistachios to a food processor and process until they are broken down into a thick and creamy nut butter. This will take approximately 5 minutes, and you may need to stop one or two times to scrape the sides and help it along. Set aside.

Prepare the ice cream:

  1. Set aside 9 x 5 loaf pan.
  2. Add all ingredients for the ice cream to the food processor with the pistachio nut butter, and process until everything is well combined and smooth.
  3. Pour the ice cream mixture evenly into the loaf pan.

Assembly:

  1. Tightly cover the loaf pan and place in the freezer overnight, or until the ice cream is firm.
  2. Store in an air-tight container in the freezer until ready to serve because the ice cream will get soft if left out at room temperature.

Tip: Want to add some chocolate? Stir in mini-chocolate chips to the ice cream mixture before putting in the freezer, or drizzle melted chocolate over the ice cream before serving!

 

Photo: Karielyn Tillman

 

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