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Avocado Pistachio Ice Cream With Chocolate Sauce

Andrian's picture
This Avocado Pistachio Ice Cream with Chocolate Sauce recipe is my favorite . On holidays my daughter eminently demands this Mexican dessert and until I prepare and serve her the same she remains reckless. This dessert is also favorite to all other members of my family and they all enjoy it. You will love this delicious Avocado Pistachio Ice Cream with Chocolate Sauce Recipe.
Ingredients
  Avocado 1 1⁄2 Small
  Lemon 1
  Whole milk 1 Cup (16 tbs)
  Heavy cream 1 Cup (16 tbs)
  Half and half 1 Cup (16 tbs)
  Cardamom 1 Teaspoon
  Vanilla 1 Teaspoon
  Sugar 3 Tablespoon
  Pistachios 1 Tablespoon
  Dark semisweet chocolate/Bittersweet chocolate 1 Cup (16 tbs)
Directions

Cut up 6 oz of avocado meat, and puree in a blender with 1/2 TB lemon juice, 3/4 cup whole milk, 1/4 cup sugar, pinch of cardamom, 1/2 tsp vanilla. Remove from the blender and whisk in 1/2 cup heavy cream. Let refrigerate for 4-6 hours.

Put in an ice-cream maker and follow the manufacturer’s instructions (this literally took about 5 minutes to set up in my run-of-the-mill Krups). Fold in the pistachios. Set back in the freezer while you make up the chocolate sauce – it will only take a few minutes.

To make the bittersweet chocolate sauce, simply chop up 2 oz of bittersweet chocolate.

Place in a small but heavy saucepan and add 2 TB of heavy cream and 2 TB whole milk. Melt slowly over low heat and whisk to combine.

Pour over the avocado pistachio ice cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Dessert
Taste: 
Sweet
Feel: 
Creamy
Method: 
Chilling
Restriction: 
Vegetarian
Interest: 
Party
Preparation Time: 
180 Minutes
Cook Time: 
25 Minutes
Ready In: 
205 Minutes
Servings: 
2

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