Nutrition

Avocado Pistachio Ice Cream

A lean and green ice cream with tons of fiber and protein.

Christy Brissette, M.S., R.D. thumbnail by MS, RD
Avocado Pistachio Ice Cream
Christy Brissette
Christy Brissette

Avocados are bursting with heart-healthy fat and fiber, plus potassium that can help you replenish after sweat losses from a tough workout. This ice cream is sweetened with dates so you’ll benefit from not just some sweetness, but plenty of fiber and minerals. Pistachios provide even more green and some protein-packed crunch to this frozen dessert.

Avocado Pistachio Ice Cream Servings: 6
Prep time: 10
You'll need
  • 2 medium-ripe avocados
  • 1 Tbsp lemon juice
  • 2 cups milk or coconut milk
  • 1/2 cup pitted dates
  • 1 tsp pure vanilla extract
  • 1/4 cup chopped pistachios

 

Directions 
1. Cut your avocados in half and remove the pits. Scoop the flesh into your blender or food processor. Add the remaining ingredients, setting aside half of the pistachios for sprinkling at the end.
2. Put your ice cream in an airtight container and freeze for about 2 hours. It should be almost frozen.
3. Return the mixture to your blender or food processor and blend until smooth. Scoop into bowls and sprinkle with the remaining pistachios.
4. If you have any leftovers, put the ice cream in the airtight container and store in the freezer. Take it out about 40 minutes before you want to serve it.
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