Vegan No-Churn Pistachio Ice Cream

Name: Vegan No-Churn Pistachio Ice Cream
Cuisine: American
Ingredients: 2 1/2 cups non-dairy mik ((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))

5 steps

This Vegan Pistachio Ice Cream recipe is a homemade take on an underrated but delicious flavor with a favorite green fruit as the creamy coconut-free base! Whole30 SWYPO?? You decide!!

Updated at: Thu, 17 Aug 2023 03:55:57 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories375.6 kcal (19%)

Total Fat20.1 g (29%)

Carbs47.1 g (18%)

Sugars34.6 g (38%)

Protein7.9 g (16%)

Sodium121.4 mg (6%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 ½ cupcashew milk

1avocado

large

1 cupunsalted pistachios

shells removed

1 cupmedjool dates

½ tspalmond extract

optional

¼ tspspirulina

optional, for color

Instructions

Step 1

Combine the milk, avocado, pistachios, medjool dates, and almond extract in a blender. Blend on high until smooth.

Step 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.

Step 3

Pour the mixture into a loaf pan, top with chopped pistachios, and freeze overnight.

Step 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.

Step 5

Scoop into bowls or cones. Enjoy!

View on feastingonfruit.com

↑Support creators by visiting their site 😊