Avocado Ice Cream Recipe (with Pistachio) (2024)

Avocado Pistachio Ice Cream, known as sorbetes or "dirty ice cream" in the Philippines, is a lighter and creamier variation of traditional ice cream. It blends the naturally creamy texture of avocados with the crunch of pistachios.

What is sorbetes?

Locally known as "dirty ice cream," sorbetes is one of the Philippines's favorite treats. Unlike traditional ice cream, it uses coconut milk or carabao milk, along with cassava or tapioca starch to thicken its consistency. This combination minimizes the formation of ice crystals, resulting in a distinctive, creamy yet light texture.

Ingredients you'll need

Notes and substitutions

• Avocados: Use ripe avocados, preferably the Hass variety, for a creamy texture and rich flavor.
• Tapioca starch:This stabilizer thickens the mixture and prevents ice crystals from forming by absorbing excess water. Alternatively, you can use cassava or arrowroot flour in a 1:1 ratio. Another option is to use slightly less cornstarch or a small amount of xanthan gum.
• Heavy cream:Higher fat content of at least 36% helps create a creamy and smooth texture. Full-fat coconut milk or coconut cream can be used as substitutes, while half-and-half may yield a less creamy result.

How to make this recipe

Step 1: Combine 3tablespoons tapioca starch, ⅔cupgranulated sugar (more to taste), 1cup water, and 2cups heavy cream in a saucepan. Mix until well combined.

Step 2: Place the saucepan over medium heat and simmer the mixture for 8-10 minutes, stirring constantly. When it slightly thickens and coats the back of a spoon, remove it from the heat.

Step 3: Mash 2 large avocados in a bowl or blend them until smooth or slightly chunky.

Step 4: Combine the cream mixture and avocados, mixing until well combined.

Step 5: Transfer the mixture to an airtight container and refrigerate for at least 4 hours or until completely chilled.

Step 6: Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Add ½cup pistachios gradually toward the end.

Step 7: Transfer the ice cream to a freezer-safe container. Place a piece of plastic wrap directly on the surface, then cover it completely to prevent ice crystals from forming. Store it in the coldest part of your freezer and freeze for at least 4 hours or until firm.

Step 8: Let it sit at room temperature for a few minutes to soften slightly before scooping.

Serve and enjoy your Avocado Ice Cream!

Recipe FAQs

Try these other sorbetes flavors

• Ube (Purple Yam): This ube ice cream with its rich, purple-color has a sweet and nutty taste that's unmistakably Filipino.
• Buko Pandan: Inspired by Buko Pandan Salad, it combines young coconut (buko) with the aromatic flavor of pandan leaves.
• Mango and Cheese: A fusion of the tropical sweetness of ripe mangoes with the creamy saltiness of cheese.
• Halo Halo: Inspired by the popular Filipino dessert, Halo-Halo, this sorbetes flavor has layers of flavors and a variety of mix-ins, like jackfruit, beans, nata de coco, sago pearls.
• Sweet Corn: This sorbetes flavor captures the natural sweetness of corn with bits of corn kernels for a textured and subtly sweet treat.
• Tsokolate (Chocolate): A Filipino take on a classic, often made with local cocoa for a distinct richness.

Other dessert recipes you may like

Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!

Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

📖 Recipe

More Desserts Recipes