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    Home » Desserts Recipes

    Avocado Ice Cream Recipe (with Pistachio)

    Published: Jun 2, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    Avocado Pistachio Ice Cream, known as sorbetes or "dirty ice cream" in the Philippines, is a lighter and creamier variation of traditional ice cream. It blends the naturally creamy texture of avocados with the crunch of pistachios.

    Avocado and Pistachio Ice Cream on a cone.
    Jump to:
    • What is sorbetes?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Try these other sorbetes flavors
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is sorbetes?

    Locally known as "dirty ice cream," sorbetes is one of the Philippines's favorite treats. Unlike traditional ice cream, it uses coconut milk or carabao milk, along with cassava or tapioca starch to thicken its consistency. This combination minimizes the formation of ice crystals, resulting in a distinctive, creamy yet light texture.

    Ingredients you'll need

    Individual ingredients for Avocado and Pistachio Ice Cream
    Water is not in the picture.

    Notes and substitutions

    • Avocados: Use ripe avocados, preferably the Hass variety, for a creamy texture and rich flavor.
    • Tapioca starch: This stabilizer thickens the mixture and prevents ice crystals from forming by absorbing excess water. Alternatively, you can use cassava or arrowroot flour in a 1:1 ratio. Another option is to use slightly less cornstarch or a small amount of xanthan gum.
    • Heavy cream: Higher fat content of at least 36% helps create a creamy and smooth texture. Full-fat coconut milk or coconut cream can be used as substitutes, while half-and-half may yield a less creamy result.

    How to make this recipe

    Step 1: Combine 3 tablespoons tapioca starch, ⅔ cup granulated sugar (more to taste), 1 cup water, and 2 cups heavy cream in a saucepan. Mix until well combined.

    Combining the cream and other ingredients in a saucepan.

    Step 2: Place the saucepan over medium heat and simmer the mixture for 8-10 minutes, stirring constantly. When it slightly thickens and coats the back of a spoon, remove it from the heat.

    PRO TIP: For a smooth ice cream, make sure the cassava or tapioca starch is properly thickened before mixing it in for a creamy consistency without ice crystals.

    Slightly thickened cream mixture that coats the back of a spoon.

    Step 3: Mash 2 large avocados in a bowl or blend them until smooth or slightly chunky.

    Blending the avocados in a cup using an immersion blender.

    Step 4: Combine the cream mixture and avocados, mixing until well combined.

    Added the blended avocados tot he cream mixture in the saucepan.

    Step 5: Transfer the mixture to an airtight container and refrigerate for at least 4 hours or until completely chilled.

    Pouring the base for Avocado and Pistachio Ice Cream in a container.

    Step 6: Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Add ½ cup pistachios gradually toward the end.

    Churning the avocado ice cream base with pistachios.

    Step 7: Transfer the ice cream to a freezer-safe container. Place a piece of plastic wrap directly on the surface, then cover it completely to prevent ice crystals from forming. Store it in the coldest part of your freezer and freeze for at least 4 hours or until firm.

    Spreading the churned Avocado and Pistachio Ice Cream in a loaf pan.

    Step 8: Let it sit at room temperature for a few minutes to soften slightly before scooping.

    Scooping Avocado and Pistachio Ice Cream

    Serve and enjoy your Avocado Ice Cream!

    Avocado and Pistachio Ice Cream in a bowl.

    Recipe FAQs

    Can I make ice cream without an ice maker?

    To make this recipe without an ice cream maker, pour the chilled mixture into a freezer-safe, shallow container and stir every 30 minutes while it freezes until desired consistency. Expect a slightly less creamy texture with possible iciness.

    Can I use frozen avocados?

    Absolutely! Freezing avocados is an excellent way to preserve them. They can be a great addition to ice cream and other recipes. Thaw them before mashing or blending to achieve a creamy consistency for the ice cream.

    Try these other sorbetes flavors

    • Ube (Purple Yam): This ube ice cream with its rich, purple-color has a sweet and nutty taste that's unmistakably Filipino.
    • Buko Pandan: Inspired by Buko Pandan Salad, it combines young coconut (buko) with the aromatic flavor of pandan leaves.
    • Mango and Cheese: A fusion of the tropical sweetness of ripe mangoes with the creamy saltiness of cheese.
    • Halo Halo: Inspired by the popular Filipino dessert, Halo-Halo, this sorbetes flavor has layers of flavors and a variety of mix-ins, like jackfruit, beans, nata de coco, sago pearls.
    • Sweet Corn: This sorbetes flavor captures the natural sweetness of corn with bits of corn kernels for a textured and subtly sweet treat.
    • Tsokolate (Chocolate): A Filipino take on a classic, often made with local cocoa for a distinct richness.

    Other dessert recipes you may like

    • crema de fruta on a spoon
      No-Bake Crema de Fruta (Filipino Layered Fruit Cake)
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      Tikoy Rolls
    • A slice of biko on a banana leaf.
      Biko
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      Bibingkang Malagkit

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Avocado Pistachio Ice cream in a cone.

    Avocado Ice Cream (with Pistachio)

    This homemade ice cream combines creamy avocados with crunchy pistachios, inspired by "sorbetes" or "dirty ice cream" in the Philippines.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 8 minutes minutes
    Chill/Freeze Time: 12 hours hours
    Total Time: 12 hours hours 18 minutes minutes
    Servings: 12 scoops
    Calories: 267kcal
    Author: Nora Rey
    Cost: $6-$8

    Equipment

    • Ice Cream Maker
    • Blender (Optional)
    • 9x5x3 loaf pan or a 2-quart freezer-safe container

    Ingredients

    • 2 large avocados (or 3 medium) (see note)
    • 3 tablespoons tapioca flour (see note)
    • ⅔ cup granulated sugar more to taste
    • 1 cup water
    • 2 cups heavy cream  (see note)
    • ½ cup pistachios chopped; sub: almonds, chocolate chips, or coconut flakes
    US Customary - Metric

    Instructions

    • Combine tapioca starch, sugar, water, and heavy cream in a saucepan. Mix until well combined.
    • Place the saucepan over medium heat and simmer the mixture for 8-10 minutes, stirring constantly. When it slightly thickens and coats the back of a spoon, remove it from the heat.
    • In a large bowl, mash the avocados or blend them until smooth or slightly chunky.
    • Combine the cream mixture and avocados, mixing until well combined.
    • Transfer the mixture to a container and refrigerate for at least 4 hours or until completely chilled.
    • Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Add the pistachios gradually toward the end.
    • Transfer the ice cream to a freezer-safe container. Place a piece of plastic wrap directly on the surface, then cover it completely to prevent ice crystals from forming. Store it in the coldest part of your freezer and freeze for at least 4 hours or until firm.
    • Let it sit at room temperature for a few minutes to soften slightly before scooping. Serve and enjoy!

    Notes

      • Avocados: Use ripe avocados, preferably the Hass variety, for a creamy texture and rich flavor.
      • Tapioca starch: This stabilizer thickens the mixture and prevents ice crystals from forming by absorbing excess water. Alternatively, you can use cassava or arrowroot flour in a 1:1 ratio. Another option is to use slightly less cornstarch or a small amount of xanthan gum.
      • Heavy cream: Higher fat content of at least 36% helps create a creamy and smooth texture. Full-fat coconut milk or coconut cream can be used as substitutes, while half-and-half may yield a less creamy result.

    Nutrition

    Calories: 267kcalCarbohydrates: 18gProtein: 3gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 14mgPotassium: 253mgFiber: 3gSugar: 13gVitamin A: 653IUVitamin C: 4mgCalcium: 36mgIron: 0.5mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Lorna

      June 03, 2023 at 9:26 am

      5 stars
      This looks so good! I have to make it!

      Reply
      • Nora Rey

        July 02, 2023 at 11:29 am

        Hi Lorna! Yesss! Please send me a feedback. I would really appreciate that. I hope you enjoy!

        Reply
    5 from 2 votes (1 rating without comment)

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