Dive into summer deliciousness with this DIY  dairy-free ice cream recipe. The base is avocado–yes, avocado! And it’s creamy, dreamy, and oh-so-easy to make.

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!

Karielyn Tillman is the author of the cookbook Clean Desserts: Delicious No-Bake Vegan + Gluten-Free Cookies, Bars, Balls, and More