Easy Pistachio N'Ice Cream
Prep time:
45 mins
Total time:
45 mins
Yield: 1 scant quart
Description
Ingredients
- 1 can (13.5 oz) full-fat coconut milk, chilled
- 1/2 cup agave
- 1/4 teaspoon almond extract
- Pinch salt
- 2 avocados, halved, pitted, spooned from their shells, mashed, and frozen for 15 minutes
- 1 cup coarsely chopped roasted pistachios
Instructions
- Mix coconut milk, agave, almond extract, and salt and refrigerate for several hours or overnight. Purée avocado and coconut milk mixture in a blender until smooth. Turn into a medium bowl; fold in nuts. Freeze to chill, about a half hour. (Best eaten within a few hours, but it can be frozen in a sealed container for several days, let sit to soften before scooping.)