Components
- Half of a ripe avocado
- One tea cup of vanilla ice cream
- liquid extracted from one lemon
- Shelled and broken pistachios ready to serve.
Setup mode
- Remove the peel, discard the pit, and cut the avocado flesh into 2 cm pieces. Place them in a small, lightweight baking tray and freeze for at least 2 hours—this prevents the pieces from sticking together and makes them easier to blend.
- To prepare the cream, take the avocado out of the freezer and let it sit at room temperature for 10 minutes before blending.
- Place the frozen avocado, ice cream, and lemon broth into a food processor. Blend until the mixture becomes smooth and creamy, resembling the texture of ice cream – it may take some time initially, but the longer you blend, the creamier it becomes. Spoon the cream into individual dishes and garnish with pistachios before serving.
After freezing the avocado, place the pieces in a sealed airtight bag and store them in the freezer for up to three months.
