No-churn Pistachio ‘Ice Cream’

This is the ultimate treat for any grown-up faced with a pastel rainbow buffet of dairy ice cream. It may seem odd in a dessert, but the avocado helps give a smooth, creamy texture to this dairy-free delight.

Hands-on time 35min, plus soaking, (overnight) freezing and softening. Cooking time about 10min. Makes 10 scoops

• 200g pistachio kernels • 500ml Oatly! custard, chilled • 125g icing sugar, sifted • 1¼ ripe avocados, peeled and stoned • 2tbsp vegetable oil • ¼tsp almond extract

1 Put 175g of the pistachios in a medium pan and cover with cold water. Soak for 5min, then slowly bring to a gentle simmer over medium heat. Simmer for 1min, then check whether they are ready to be skinned; carefully lift one out and see if the skin will slip off. If it does, drain the pistachios, then cover

with cold water and pinch off and discard the skins with your fingers (they should come away easily, but if not, simmer for 30sec more and try again).

2 Roughly chop the reserved pistachios. Place the skinned pistachios in a high-speed blender with the remaining ingredients (except the chopped pistachios) and blend

until smooth. Transfer to a freezer-safe container, folding in the reserved chopped pistachios as you go. Freeze for 8hr, or ideally overnight, until set.

3 To serve, allow to soften in fridge (this can take up to 1hr), before scooping into balls.

PER SCOOP 295cals, 5g protein, 20g fat

(5g saturates), 22g carbs (20g total sugars), 2g fibre