How can you get a festive dessert for St Paddy’s without artificial dyes? Avocado is the answer! If you’ve never had avocado ice cream before, this could seem off-putting, but let me assure you, once you taste it, you won’t even remember what the secret ingredient is. This ice cream is incredibly creamy and delicious, and the level of sweetness can be adjusted to your liking. As an added bonus, it’s really easy to mix up and doesn't require an ice cream maker!

*Don’t like pistachio? Check the bottom of this page for an easy swap to make an entirely different flavor!

Ingredients:

· 1 ripe avocado (not overly soft)

· 2 cups heavy cream

· 1/2 cup maple syrup or other sweetener

· 4 oz shelled pistachios

· 1/2 tsp almond extract (or more, to taste)

· 1 tsp vanilla extract (optional)

· 1 Tbsp vodka (optional - this helps it stay softer for scooping)

Directions:

1. Line a loaf pan with parchment paper

2. Grind pistachios in a food processor until fine. Remove and set aside

3. Scoop out the avocado and blend with 1 cup of the heavy cream in the processor until smooth.

4. Add the maple syrup or other sweetener, extract, pistachios, and vodka (if using) and pulse to blend. Taste the mixture and add more sweetener or almond extract if desired.

5. Scoop mixture into a bowl.

6. In another bowl, whip the remaining cup of cream until peaks form.

7. Fold the cream into the pistachio mixture.

8. Pour mixture into loaf pan and make sure it’s evenly spread.

9. Cover with lid or plastic wrap and freeze for at least 3 hours.

If you did not add vodka, you’ll need to pull the container out of the freezer for 5-10 minutes before serving so it softens enough to scoop easily.

*Don’t care for pistachios? Just swap out the almond extract for peppermint and the pistachios for mini chocolate chips, and voila! You’ve got delicious, homemade Mint-Chip ice cream!