Avocado Ice Cream with Aegina Pistachio and Greek Honey

5 from 1 vote

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!

5 from 1 vote

Avocado Ice Cream with Aegina Pistachio and Greek Honey

By Velina Marinova

Prep Time 45

Mediterranean Diet, Recipes, Salads, Snacks, Special Diets, Sweets & Desserts, The Ikaria Diet, Vegetables

Prep Time 45

Mediterranean Diet, Recipes, Salads, Snacks, Special Diets, Sweets & Desserts, The Ikaria Diet, Vegetables

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

Instructions

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.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Avocado Ice Cream with Aegina Pistachio and Greek Honey