Recipe of the week

One of my favourite flavours of ice cream, says Louise Pickford, but a whole lot healthier – and vegan! I like to add pistachio paste for the extra colour, but if you can’t find any, then just use almond extract; the flavour is very similar.

Avocado and pistachio softies

Makes approximately 750ml 1 large avocado (about 200g) 500ml plus 2 tbsps of almond milk 60g unsalted shelled pistachio nuts, chopped, plus extra to serve 125ml coconut milk 150g agave syrup or clear honey 2 tsp pistachio paste, or a few drops of almond extract 1 tbsp freshly squeezed lemon juice ice cream cones, to serve (optional) ice-cream machine (optional)

• Remove the pit from the avocado and scoop the flesh into a blender. Add the almond milk, pistachio nuts, coconut milk, agave syrup

(or honey) and either the pistachio paste or almond extract. Blend until really smooth. Add the lemon juice and blend briefly to combine.

• If you have an ice-cream machine, use this to churn the mixture according to the manufacturer’s instructions. Or, if you

are not using a machine, transfer the mixture to a freezer-proof container. Freeze for 2 hours, then stir very thoroughly with a fork to break up the ice crystals. Return to the freezer and continue to stir well every hour until the ice cream is smooth and frozen. It should take about 6 hours in total.

• Spoon the ice cream into serving dishes or cones and sprinkle with chopped pistachios to serve.

Taken from Popsicle Party by Louise Pickford, published by Ryland Peters & Small at £7.99. To buy from The Week Bookshop

for £6.99, call 020-3176 3835 or visit theweek.co.uk/bookshop.