Creamy avocado dessert with ice cream

Components

• One ripe avocado
• 2 cups of vanilla ice cream, approximately 300 grams
• Broth made with one and a half lemons
• Serve with a pistachio flavor.

Ready state

1. Slice the avocado in two, remove the pit, and use a spoon to scoop the flesh into the blender. Add vanilla ice cream and lemon juice, then blend until you achieve a very smooth cream. If needed, pause blending halfway through to stir the mixture with a spoon.

1. Spoon the avocado cream into separate dishes or bowls. Roughly chop the pistachios and sprinkle them over the cream. Serve immediately.

Note: The avocado cream can be stored in the freezer for up to six months.

Purchase only what is necessary.

Store

Face coverings

Multipurpose bamboo juicer

Set containing 6 cups, Acervo Paninha