Salty and sweet join forces to accentuate the flavor of avocado in this tasty dessert or snack.

No-Churn Avocado-Miso Caramel Ice Cream

Whisk together caramel sauce and miso paste in a small bowl. Fold in 1/3 cup pistachios; set aside.

Place avocados, condensed milk, 3 Tbsp. chopped mint and 1 Tbsp. lime zest and juice in a food processor. Cover and process for 1½ to 2 minutes or until smooth, stopping to scrape down sides as needed. Transfer to a large bowl; set aside.

Beat heavy cream in another large bowl with an electric mixer on high until stiff peaks form (tips stand straight).

Fold whipped cream into avocado mixture. Pour half of the mixture into a 9×5-in. loaf pan or 2-qt. freezer-safe container. Drizzle with 2/3 cup of caramel-miso sauce. Gently swirl sauce into avocado mixture using a butter knife.

Pour remaining avocado mixture on top. Drizzle with remaining 1/3 cup caramel-miso sauce; slightly swirl. Cover and freeze for 6 hours or until firm.

To serve, garnish with additional pistachios and mint, if desired.