Avocado Ice Cream with Aegina Pistachio and Greek Honey
I hope this avocado ice cream with Aegina pistachios and Greek honey qualifies as a healthy ice cream recipe! The creaminess of ripe avocados means that we can add less milk and cream. I use Greek honey, which is packed with antioxidants and minerals, instead of sugar in this recipe. It’s an indulgence for sure, but even in the healthy Mediterranean diet we can indulge, so long as we keep a balanced diet. After all, this avocado ice cream calls for a bevy of classic Mediterranean diet ingredients!
- 2 very ripe avocadoes
- 1 cup whole milk
- 1 cups heavy cream
- 1/3 cup Greek honey preferably Ikarian pine, thyme or blossom honey
- 1 tablespoon pure vanilla extract
- 2 tablespoons Aegina pistachio paste
- 1/2 teaspoon Greek sea salt
- 1 ½ cups shelled roasted unsalted Aegina pistachios
Remove the skin and pits from the avocadoes and dice the flesh. Place the avocado in a large bowl and mash it with a fork. Add the milk, heavy cream, honey, vanilla, Aegina pistachio paste, and salt and whisk by hand vigorously until smooth and dense.
Place 1 cup of the roasted Aegina pistachios in the bowl of a food processor and pulse a few times until the nuts are coarsely chopped but not ground too finely. Add the crushed pistachios to the bowl.
Pour the mixture into your ice cream maker and follow the manufacturer's instructions for making ice cream. Churn the mixture for 35 to 40 minutes.
Transfer to a freezer-safe container and freeze for at least 4 hours before serving. Serve topped with whole or chopped Aegina pistachios.