Step 1

Blitz the pistachios in a blender/food processor to obtain a flour-like consistency.

Step 2

Open up the avocados, scoop out the flesh & add it to the pistachio flour.Note: To make this dessert more fun, you can use the avocado shells as serving cups. If you do this, make sure to scoop out the flesh carefully so you keep the shell intact. You can also keep the seeds.

Step 3

Add the coconut cream and honey to the pistachios and avocados and blend them well until you obtain a creamy mixture.

Step 4

Serve in cups or the avocado shells (see video) and put in the freezer. Keep for at least 30-60 minutes so the cream can begin to properly set. You can also keep it overnight till the cream is more frozen.

Step 5

If completely frozen, let it out of the freezer for about 30 minutes so it softens. Enjoy your avocado ice cream!