Image: Avocado Ice Cream

Raw Almond Pistachio Avocado 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? A raw avocado ice cream recipe made with almond milk, but instead of using vanilla extract, as some may have thought, I used almond extract. Just delicious! It also contains agave syrup. Check out my recipe below.

Look for this and many more recipes in my upcoming cookbook, Carla’s Best 125 Gluten Free Recipes, coming 2016.

Raw Almond Pistachio Avocado Ice Cream


Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Makes almost 1 quart ice cream

Raw Almond Pistachio Avocado Ice Cream

A dairy-free avocado ice cream recipe. Incredible, as you cannot taste the avocado. Use almond milk and almond extract. It's truly amazing!


  • 2 avocados, pitted and peeled
  • 2/3 cup agave syrup, or less to your liking
  • 2 cups Raw Almond Milk
  • 1 teaspoon pure almond extract
  • 1/4 teaspoon xanthan gum (optional, for chewiness)
  • 1/4 cup chopped, raw pistachio nuts, for adding in (optional)


  1. In a food processor, cream avocado and agave syrup.
  2. Add raw almond milk and almond extract. Sprinkle top with xanthan gum, if using. Blend until well combined, scraping sides of container as needed.
  3. If using an ice cream machine, turn it on and pour in mixture. Follow manufacturer's instructions. A 2-quart Cuisinart ice cream maker takes about 25 minutes to freeze. Add pistachio nuts the last 5 minutes of freezing.
  4. If making by hand, fold in nuts, scoop into a container, cover, and freeze. Stir every 30 minutes until ready to serve.
  5. Serve machine-made ice cream immediately in soft-serve form, or scoop into a container, cover, and freeze.
  6. Once frozen solid, leave out at room temperature for 10 - 15 minutes prior to serving. Alternatively, microwave in 10-second intervals on high until you can scoop it without difficulty.


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!

Though not raw, adding 1/4 teaspoon guar gum or xanthan gum makes it less icy, and adds a bit of a chew, as in store-bought ice cream.

5 thoughts on “Raw Almond Pistachio Avocado Ice Cream”

  1. September 2015 – Feedback from one of Carla’s recipe testers for her cookbook,

    “I used about ¼ cup after chopping. 15 minutes prep, 25 minutes in ice cream maker (Cuisinart) and now in freezer, though it was pretty much a firm soft serve by then. I used Almond Breeze plain milk, not homemade almond milk. A bit too sweet but otherwise surprisingly good! lovely color. Does not taste like avocado!
    I got about ¾ quart. I don’t mind the nuts getting soft as my teeth hurt.”


  2. I’m impressed by this recipe and I can’t wait to make it – I have all the ingredients, too! including my Cuisinart Ice Cream maker. I haven’t tried using guar gum or xanthan gum yet, but I’m picking some up from Whole Foods today!! I like making my own ice creams, I’m not on a dairy-free or egg-free regimen, but I don’t like products that have high dairy fat or lots of eggs Thank you sooo much.

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