Avocado Semifreddo Vegan Style
Light And Creamy!! ..This Can Take It's Place At My Dessert Table Any Day!! The Crunchiness Of The Pistachios Are Delightful!! ..The Richness Of The Avocado And The Hint Of Sweetness From The Ice Cream Makes This Dessert Worth Waiting For!! A Must!!
Yield
8 servingsPrep
15 minCook
5 minReady
260 minIngredients
1 tbsp. soy butter
1/2 cup raw pistachios, chopped, plus 1/4 cup whole
3 tbsp. fructose
sea salt
cooking spray
1 large Florida avocado or 2 Hass avocados, ripened
1/2 cup soy sour cream
1 tbsp. lemon juice
3/4 cup soy yogurt
4 cups of soy vanilla ice cream (softened)
Ingredients
1 tbsp. soy butter
1/2 cup raw pistachios, chopped, plus 1/4 cup whole
3 tbsp. fructose
sea salt
cooking spray
1 large Florida avocado or 2 Hass avocados, ripened
1/2 cup soy sour cream
1 tbsp. lemon juice
3/4 cup soy yogurt
4 cups of soy vanilla ice cream (softened)
Directions
In nonstick skillet, melt butter over medium heat. Add chopped nuts, fructose and pinch of sea salt; stir until sugar is light brown. 2 to 3 minutes. Transfer to plate. Coast 5-by-9 inch loaf pan with cooking spray; line with plastic wrap, leaving 3-inch overhang. In food processor or blender, purée avocado flesh, sour cream, yogurt, lemon juice and pinch of salt. Blend until creamy and smooth. Add all pistachios and fold in softened ice cream! Quickly pour into pan. Cover with plastic overhang; freeze until firm, 4 hours or over night! Unmold onto platter. Slice and serve immediately.
Note: some have preferred to us non-dairy cool whip in stead of soy ice cream. Your choice!! ..I used soy ice cream in my recipe.
Healthful Hint: If using salted pistachios already shelled of course... omit the salt when cooking in fructose in first step of recipe.
