PREP 30 MINS

COOK & FREEZE 2Hr

SERVES 4

INGREDIENTS

• 750g of Hass avocado
• 1 can of coconut milk
• 395g can condensed milk
• Pinch of salt
• 2 tablespoon fresh lime juice
• 1 teaspoons of vanilla beans
• 200 grams of dark chocolate

CANDIED PISTACHIO

• 6 tablespoon brown sugar
• 6 tablespoon of water
• 200 g pistachio

METHOD

1. Remove the seed from the avocados. Scoop the flesh and add lemon juice, then blitz using a food processor until smooth.
2. Add the condensed milk, coconut milk, vanilla beans and salt until well combined.
3. Churn in an ice cream machine following the manufacturer instructions.
4. Place in a tight container and freeze.
5. Meanwhile, mix sugar and water until dissolved and form a syrupy consistency. Add pistachio and toss to coat.
6. Bake for 3 to 5 minutes until caramelised in a 200 degrees oven.
7. Once cooled crumble the pistachio using mortal & pestle or into a food processor.
8. Served avocado ice cream with candied pistachio and shaved dark chocolate.