Avocado Pistachio Ice Cream

1 cup heavy whipping cream.(https://sweetnspicyliving.com/2016/09/19/how-to-whip-cream-successfully/)
1/2 cup Condensed Milk
1 medium size Avocado – pitted
3 tbsp Pistachio – chopped and toasted for 5 minutes


  • Puree the avocado until smooth.
  • Mix pureed avocado and condensed milk. Stir until fully combined. Set aside while you make whipped cream.
  • Add the heavy whipping cream to a large bowl. Using an electric mixer set to medium speed, beat until stiff peaks form.
  • Turn the speed to low and slowly pour in the condensed milk and avocado mixture. Turn the speed back up to medium and beat until thickened, about 30 seconds just enough to fully combine everything.
  • Add 2 tbsp chopped Pistachio and fold using a spatula or spoon.
    Transfer to a freezer-safe container and sprinkle remaining 1 tbsp of chopped pistachio on top.
  • Freeze for at least 6 hours, overnight recommended.
  • [/ol]


    Homemade Avocado Pistachio Ice Cream – No ice cream machine needed