Line standard loaf pan with parchment paper, making sure there is about 2 inches of overhang along length of pan.

Using hand mixer or stand mixer with whisk attachment, whip coconut cream at medium speed for 2 minutes, or until it takes on a thicker whipped cream consistency. Set aside

In blender or food processor, blend together avocado flesh, honey or agave syrup, basil, lime zest, and lime juice until smooth. Fold avocado mixture into coconut cream until well combined. Fold in pistachios

Pour mixture into loaf pan and smooth out the top. Place another piece of parchment paper on top of avocado mixture. Freeze for 6 hours or overnight, until semifreddo firms up.

To serve, lift semifreddo out of pan using parchment overhang and let sit at room temperature until it can be sliced. If you want semifreddo to be creamier and less icy, let slices rest at room temperature for 10 to 15 minutes after slicing. Top with raspberries and chocolate (if using).