No churn Avocado & Pistachio Ice cream with Amarula chocolate sauce

Recipe & Food Styling by Thulisa Martins sponsored by africanchic…

Photography by Farayi Kambarami


The Long awaited ice cream recipe is finally here – enjoy my reader…try it, its super easy to make.


4 avocados, halved, pitted and peeled (preferably Hass avos)

385g (about 1 tin) sweetened condensed milk

2 tablespoons lemon juice

250ml whipping cream

30g pistachio nuts, shelled toasted and chopped


For the chocolate sauce

100g 70% dark chocolate broken into pieces

40g caster sugar

250ml tub double thick cream

30ml hot water

75ml Amarula (optional)

To serve

Small handful toasted and chopped pistachio

Fresh avocado



  1. Put the avocado, condensed milk and lemon juice in a stand alone blender and blend until smooth, about 30 seconds and stir in the nuts. Place aside in a large bowl.
  2. Clean the blender bowl and whip the cream in the blender until firm peaks form. Fold the cream into the avocado mixture until misted through.
  3. Pour into a loaf pan, and place in the freezer until firm, 6 hours or overnight.
  4. To make the sauce, place the chocolate, sugar, cream and water into a saucepan and heat over low heat. Stir until the chocolate and sugar have melted.
  5. Remove from heat and stir in the Amarula, serve warm or cold over the ice cream with chopped nuts and slices of avocado.


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