Chef Folse's Avocado and Pistachio Ice Cream

Prep Time: 1 Hour

Yields: 1 Quart


The main ingredient in this ice cream is avocado, also known as a superfood for your health. One reason avocados are beneficial to health is because they are an excellent source of vitamins such as E and K and many minerals, like potassium and magnesium. So, the next time you're craving a great dessert, go healthy and try avocado ice cream.


2 large Hass avocados, halved, pitted and peeled

½ cup finely chopped pistachios

3 eggs, lightly beaten

¾ tsp kosher salt

1 cup superfine sugar

2 tbsps fresh lemon juice

2 cups heavy whipping cream


In a large bowl, whisk eggs until lightly beaten then set aside. Cut avocados into chunks and process in bowl of a food processor or blender until fairly smooth. NOTE: If using a blender, it may be necessary to work in batches. With machine running, add salt, sugar and lemon juice then continue processing until smooth. With machine running, slowly pour in cream, processing until mixture is smooth and fluffy. Pour mixture into a 1-quart saucepot and cook 3–5 minutes or until heated thoroughly, whisking constantly. Slowly blend hot cream mixture into egg mixture, 1 ladle at a time, whisking constantly to prevent eggs from scrambling. Transfer to metal bowl and cover. Place entire mixture in refrigerator and chill, preferably overnight. Freeze in a home-style ice cream freezer according to manufacturer's directions.

NOTE: This dessert is best served fresh. Do not begin more than 1 day before serving.