Raw Almond Pistachio Ice Cream

This recipe is dairy free, refined sugar-free and additive-free. I love pistachio ice cream but have had trouble thinking of a way to make it green without using artificial food coloring. I recently learned that avocados may be used as a substitute for eggs. Do you see where this is going? I used the raw almond milk along with the avocado, but did not use vanilla extract, as some may have thought. It also contains agave syrup. Check out my recipe below.

Raw Almond Milk Ice Cream topped with Pistachio Nuts

Ingredients

• 2 cups raw almond milk
• 2/3 cup agave syrup
• 2 peeled and pitted avocado
• 1 teaspoon almond extract
• chopped or halved raw pistachio nuts for topping

Instructions

1. In a food processor cream avocado and agave syrup.
2. Add raw almond milk and almond extract until well blended. Scrape sides if needed.
3. Turn on ice cream machine and pour mixture in.
4. Follow manufacture’s instructions for timing. I have a 2 quart Cuisinart ice cream maker and it takes about 25 minutes to freeze in the machine and 2 hours in a container in the freezer.
5. Serve and sprinkle with pistachio nuts.

Hints

• I made this recipe to be low-fat by using only 1 avocado and it came out delicious, but it is much creamier with 2. Using one avocado makes this ice cream in between ice cream and ice milk.

• I do not suggest mixing the nuts into the ice cream prior to freezing, as I have tried this before and the raw pistachios become soft.

• You can always serve this as a soft serve. It was good before I added the pistachio nuts, but the pistachio nuts make it taste richer.
• Use “raw” agave if you wish to make a real raw food!

This recipe has been featured on FAVEDIETS BLOG.