No Churn Avocado Pistachio Ice Cream

This No Churn Avocado Pistachio Ice Cream is super creamy and crazy easy to make!





  1. Combine the California Avocado, sweetened condensed milk, pudding mix and lemon juice in a blender or food processor. Blend until smooth.
  2. Meanwhile beat the heavy whipping cream until stiff peaks form. Fold in the pistachio mixture until fully combined, then stir in the chopped pistachios.
  3. Pour the mixture into a freezable container (I use a 9×5″ loaf pan). Freeze for at lease 4 to 6 hours, or overnight. Enjoy!

Keywords: no churn, avocado, pistachio, ice cream, freezer, condensed milk, whipping cream, pudding mix