Pistachio Semifreddo

Avocado’s have a smooth and creamy texture, but without an overpowering flavor. So it’s a perfect addition to ice cream, with the added bonus of their powerhouse of nutrients like potassium (more than bananas!) and lutein among other things.

In a non stick skillet over medium heat, melt butter and stir in sugar. Cook sugar just until it starts to turn golden, then remove from heat and stir in nuts. Transfer to a plate and allow to cool.

In a food processor, combine avocado, condensed milk and lemon juice. Process until smooth.

Whip cream until stiff peaks form, then fold in avocado mixture and nuts.

Using a loaf pan to set the ice cream in allows you to easily slice it up into servings, and makes it defrost a bit quicker.

Pistachio Semifreddo

Marla Hingley

Avocado's have a smooth and creamy texture, but without an overpowering flavor.

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Prep Time 15 mins

Cook Time 3 mins

Total Time 18 mins

Servings 8

Ingredients

  

1x2x3x

• 1 Tbsp butter or margarine
• 3 Tbsp sugar
• 1/2 cup pistachios raw or roasted
• 1 avocado halved
• 3/4 cup sweetened condensed milk
• 1 Tbsp lemon juice
• 1 1/2 cups whipping cream

Instructions

 

• In a non stick skillet over medium heat, melt butter and stir in sugar. Cook sugar just until it starts to turn golden, then remove from heat and stir in nuts. Transfer to a plate and allow to cool.
• In a food processor, combine avocado, condensed milk and lemon juice. Process until smooth. Set aside
• Whip cream until stiff peaks form, then fold in avocado mixture and nuts.
• Pour into a plastic wrapped lined loaf pan. Freeze until firm, about 4 hours.
• Unmold and slice to serve.

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