2 medium ripe avocados
1/2 cup agave syrup
2 cups almond milk
1tsp pure almond extract
¼ tsp guar gum
¼ cup pistachio
In a food processor add avocado pulp and agave syrup and mix until creamy. Add almond milk and extract and guar gum. Blend until well combined.
If you are using an ice cream machine, pour the mixture in and follow the manufacturer’s instructions (would take about 25 minutes to freeze). Add the chopped pistachios in the last 5 minutes of freezing. Once ready you can serve it immediately in soft form or you can scoop it into a lidded container and freeze it. Take out from the freezer 10/15 minutes before serving.
If you’re making it by hand, add to the mixture the chopped pistachios, scoop it into a container with a lid and freeze. Every 30 minutes take out from the freezer, stir well, and put back in the freezer. Repeat at least 4 to 6 times depending on the desired consistency.