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.
Cassava or tapioca starch is added as a thickening agent to achieve a smoother and creamier texture. It helps prevent the formation of ice crystals, resulting in a more enjoyable and velvety mouthfeel.
You may also like to try other sorbetes flavors, like Mango Queso Ice Cream and Ube (Purple Yam) Ice Cream. If you like avocados, try Avocado and Milk in Ice, Avocado Shake with Boba, and Avocado Toast!
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Ingredients you'll need
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.
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.
Step 3: Mash 2 large avocados in a bowl or blend them until smooth or slightly chunky.
Step 4: Combine the cream mixture and avocados, mixing until well combined.
Step 5: Transfer the mixture to a container and refrigerate for at least 4 hours or until completely chilled.
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.
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.
Step 8: Let it sit at room temperature for a few minutes to soften slightly before scooping.
Serve and enjoy!
Recipe FAQs
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.
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.
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📖 Recipe
Avocado Pistachio Ice Cream
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
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.
- Mash the avocados in a bowl 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!
Video
Notes
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- 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.
Lorna
This looks so good! I have to make it!
Nora Rey
Hi Lorna! Yesss! Please send me a feedback. I would really appreciate that. I hope you enjoy!