Australian Avocado & Pistachio Dubai Chocolate Sundae

For the avocado cream:

• 1 ripe Australian avocado
• 1 tbsp lemon juice, freshly squeezed
• 250g pistachio purée, unsweetened
• 100g mascarpone cheese
• 1 tsp vanilla extract
• 150g milk (whole milk or oat milk for richness)
• 1–2 tbsp sugar, honey, or maple syrup (to taste)
• 1 tbsp pistachios, chopped

For Magic Chocolate Sauce:

• 190g dark chocolate
• 3 tbsp coconut oil 

For Building:

• 200g vanilla soft serve or plain vanilla ice cream 

Garnish:

• Kataifi (shredded phyllo dough)
• Chopped Pistachios

1. Place Kataifi and chopped pistachios in a plastic container and microwave for 30 second intervals while mixing until it is melted.
2. Place mix in a small bottle or sealed tupperware container. If it goes hard again just zap when serving.
3. Smash the avocado in a bowl with a spatula. Don’t be afraid to use your hand to get it very smooth. Add lemon juice to keep the avocado from oxidizing.
4. Fold in pistachio purée, mascarpone and vanilla until well incorporated and smooth.
5. Add the milk little by little. The mix should have the consistency of a firm sour cream.
6. Fold in chopped pistachios for crunch.

Build the Sundae

1. The amounts will differ depending on the size of your cup. Keep in mind this is a 2 layer process.
2. Spoon in your avocado cream as the base of the sundae then a layer of vanilla ice cream followed by a drizzle of the magic chocolate forming a hard barrier. Repeat this process one more time and garnish the sundae with Kataifi (used in dubai chocolate) and chopped pistachios.