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Ice cream, yes. Avocado ice cream, absolutely YES!

When people think of summer, many think of ice cream and fresh summer fruit, including California Avocados (yes, they are a fruit!). The sunny seasons of spring and summer are when there is peak availability of California Avocados, a time with many delicious moments  to enjoy more of this favorite fruit in a variety of ways. Imagine being able to create a luscious ice cream made with those avocados! You can, and it’s easy.

Making homemade ice cream is a beloved pastime. Traditionally, some families would hand churn ice cream featuring summer fruit like strawberries and peaches. Friends and family would gather around to take a turn at the churn or just wait impatiently for a chance to dig into that cold, fresh, creamy goodness. There is something about homemade ice cream that brings on fond memories of family reunions and picnics with friends. Ice cream is always good, and homemade ice cream is all the better. The addition of avocado in the ice cream adds an unexpected pleasure.

Get ready for this must try, Avocado Pistachio Ice Cream. With only seven ingredients, 20 minutes to prepare (plus freeze time), this avocado ice cream is practically transcendent with a texture unlike any other ice cream. It feels indulgent, but one serving of this honey-sweetened treat has just 280 calories and  good fats from the avocado and pistachios. It’s a tasty treat that provides a good source of potassium, vitamin C and vitamin B5 (10% DV), along with fiber (18% DV).

Making this California Avocado ice cream is easy with the help of a food processor and an ice cream maker. You simply blend the avocado, lemon juice and vanilla extract until completely smooth. Add the remaining ingredients except the pistachios to the avocado mixture in the food processor and blend until creamy. Then transfer the avocado ice cream mixture to the bowl of the ice cream maker and stir in the pistachios. Follow the ice cream maker’s instructions to churn the ice cream and serve immediately for soft serve avocado ice cream or freeze for an hour or more for a firmer texture. Either way, it’s wonderful!

Did you know that the key ingredient of this ice cream, California Avocados, are a heart-healthy superfood that are naturally sodium-, cholesterol- and trans fat-free. One-third of a medium avocado (50 g) has 80 calories and contributes nearly 20 vitamins and minerals, making it a nutrient-dense choice. And, if that isn’t reason enough to enjoy the fruit with good fats that love you back, take it from the American Heart Association, “saturated fats increase the risk for heart disease and, saturated and trans fats should be replaced with poly and monounsaturated fats” (over 75% of the fat in avocados is unsaturated (monounsaturated and polyunsaturated fats). Consuming foods rich in fiber may reduce the risk of heart disease, obesity and diabetes. With 3 g of fiber per serving, healthy avocados are a good source of fiber. Plus, avocados are a diabetic friendly food, approved for most eating plans, including keto and paleo diets.

Adding California-grown avocados to this ice cream recipe also supports American farmers. California Avocados are cultivated with uncompromising dedication to quality and freshness, by about 3,000 growers in the Golden State. Take father and son Andy Lyall and Warren Lyall, who come from a family of four generations of farmers. For them, taking excellent care of the land is top priority along with providing their avocado trees with the support they need to flourish. They believe farming is an honorable profession and take great pride in growing a delicious product that people value. The Lyall’s are extremely grateful for each and every opportunity they’ve been presented with and work to continue the family business for generations to come.

For more information on California Avocado growers, avocado nutrition information and additional delicious California Avocado recipes, visit CaliforniaAvocado.com

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