Avocado Ice Cream with Pistachios

Avocado ice cream is smooth and creamy with ripe avocados and chopped pistachios.

This version is inspired by Filipino sorbetes, also called "dirty ice cream."

If you've never tried avocado in a dessert, this is a good place to start.

You'll need an ice cream maker, but the ingredients are simple and the steps are easy.

Ingredients You'll Need

Notes and Substitutions

• Avocados: Choose ripe avocados that feel slightly soft when you gently squeeze them. Avoid any with brown, mushy flesh or a sour smell. Hass avocados work well.
• Tapioca starch: Also called tapioca flour or cassava starch. It thickens the mixture and helps keep the ice cream smooth and less icy. Cassava flour is a different product.
• Heavy cream: This makes the ice cream smooth and creamy. You can use full-fat coconut milk or coconut cream instead, though the flavor and texture will change. Half-and-half also works, but the ice cream will be less creamy.
• Sugar: Use granulated sugar so it dissolves easily. Taste the mixture after adding the avocados and add more if needed.
• Pistachios: Chop them into small pieces so they're easy to eat. You can use almonds, chocolate chips, or coconut flakes instead, or leave them out.

How to Make Avocado Ice Cream with Pistachios

Before starting: If your ice cream maker has a freezer bowl, freeze it according to the manufacturer's instructions.

Step 1: Make the cream mixture

In a medium pot, combine:

• 3 tablespoons tapioca starch
• ⅔ cup granulated sugar (adjust to taste)
• 1 cup water
• 2 cups heavy cream

Whisk until smooth before turning on the heat.

Cook over medium heat for about 8-10 minutes, stirring constantly and scraping the bottom.

Give the starch time to thicken so the ice cream stays smooth and less icy.

Once the mixture coats the back of a spoon, remove from the heat and let cool.

Step 2: Add the avocados

Scoop the flesh from 2 large or 3 medium avocados into a bowl.

Mash or blend until smooth, or leave a few small pieces if you like.

Mix the avocado into the cooled cream mixture.

Taste and add more sugar if needed, then stir until the sugar dissolves.

Step 3: Chill

Transfer the mixture to a covered container.

Refrigerate for at least 4 hours, until completely cold.

Step 4: Churn and add the pistachios

Pour the cold mixture into your ice cream maker.

Churn according to the manufacturer's instructions until thick like soft-serve ice cream.

Add ½ cup chopped pistachios during the last few minutes.

Step 5: Freeze and serve

Transfer to a freezer-safe container.

Press plastic wrap directly onto the ice cream to help prevent ice crystals, then cover with a lid.

Freeze for at least 4 hours, until firm.

If it's too hard to scoop, let it sit at room temperature for a few minutes before serving.

Serve your avocado ice cream with pistachios in bowls or cones. Enjoy!

Tips for Smooth Avocado Ice Cream

• Mix before turning on the heat. Whisk until the starch is mixed in and there are no lumps.
• Give the starch time to thicken. Cook until the mixture coats the back of a spoon. This helps keep the ice cream smooth and less icy.
• Keep stirring while it cooks. Scrape the bottom so the mixture doesn't stick or burn.
• Chill before churning. The mixture should be completely cold before it goes into the ice cream maker.
• Add the pistachios during the last few minutes. Wait until the ice cream is thick like soft serve.
• Press plastic wrap directly onto the ice cream. This helps keep ice crystals from forming on top.

Recipe FAQs

More Ice Cream Flavors to Try

• Tsokolate: Chocolate ice cream made with cocoa or tablea.
• Ube : Purple yam ice cream with a mild, nutty taste.
• Buko pandan: Young coconut with pandan.
• Mango and cheese: Sweet mango ice cream with bits of salty cheese.
• Sweet corn: Creamy corn ice cream with corn kernels.
• Halo-halo: Ice cream with mix-ins like sweetened beans, jackfruit, and nata de coco.