Avocado Pistachio Ice Cream with Chocolate Sauce Recipe
Ingredients
| Avocado | 1 1⁄2 Small | |
| Lemon | 1 | |
| Whole milk | 1 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| Half and half | 1 Cup (16 tbs) | |
| Cardamom | 1 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Sugar | 3 Tablespoon | |
| Pistachios | 1 Tablespoon | |
| Dark semisweet chocolate/Bittersweet chocolate | 1 Cup (16 tbs) |
Nutrition Facts
Serving size
Calories 1565 Calories from Fat 1029
% Daily Value*
Total Fat 117 g179.7%
Saturated Fat 54.6 g273.2%
Trans Fat 0 g
Cholesterol 220.5 mg73.5%
Sodium 500.3 mg20.8%
Total Carbohydrates 113 g37.7%
Dietary Fiber 13.8 g55.3%
Sugars 81 g
Protein 25 g49.5%
Vitamin A 49.5% Vitamin C 55%
Calcium 37.8% Iron 8.1%
*Based on a 2000 Calorie diet
Directions
Put in an ice-cream maker and follow the manufacturer’s instructions (this literally took about 5 minutes to set up in my run-of-the-mill Krups). Fold in the pistachios. Set back in the freezer while you make up the chocolate sauce – it will only take a few minutes.
To make the bittersweet chocolate sauce, simply chop up 2 oz of bittersweet chocolate.
Place in a small but heavy saucepan and add 2 TB of heavy cream and 2 TB whole milk. Melt slowly over low heat and whisk to combine.
Pour over the avocado pistachio ice cream.
Chef
