No-Churn Vegan Pistachio Ice Cream {banana and coconut free!}

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Added by Serg
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INGREDIENTS

  • 2 1/2 cups non-dairy milk ((I used cashew))
  • 1 large avocado
  • 1 cup unsalted pistachios, shells removed
  • 1 cup Medjool dates ((*see notes))
  • Optional: 1/2 tsp almond extract
  • Optional: 1/4 tsp spirulina ((for color))

INSTRUCTIONS

  1. Combine the milk, avocado, pistachios, medjool dates, and almond extract in a blender. Blend on high until smooth.
  2. Add the spirulina slowly to achieve a pretty green color, tasting as you go and being careful not add too much or it will taste salty and ocean-y.
  3. Pour the mixture into a loaf pan, top with chopped pistachios, and freeze overnight.
  4. Remove from the freezer and let thaw for 10-15 minutes or until soft enough to scoop. Or if you want it SUPER creamy, break into chunks and re-blend until smooth.
  5. Scoop into bowls or cones.

Enjoy!

Category
ice cream

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