One treat my kids can’t resist is ice-cream. This past week, I thought I’d try making some of my own. When I started looking at recipes, I noticed that a lot of them involved a lot of ingredients and churning.
I finally found this one that included ingredients that I had, didn’t need churning and had a nutty flavor. You can literally throw all the ingredients into a food processor and then into the freezer. It’s that easy.
Vegan No Churn Pistachio Ice-Cream
Credit: www.feastingonfruit.com
Ingredients
- 2 1/2 cups non-dairy milk (I used coconut.)
- 1 large avocado
- 1 cup unsalted pistachios, shells removed
- 1 cup Medjool dates (*see notes)
- Optional: 1/2 tsp almond extract (I used this.)
- Optional: 1/4 tsp spirulina (for color) (I didn’t use this.)
Directions
- Combine the milk, avocado, pistachios, medjool dates, and almond extract in a blender. Blend on high until smooth.
- Option: 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.
- Pour the mixture into a loaf pan, top with chopped pistachios, and freeze overnight.
- 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.
- Enjoy!
- NOTE: *Medjool dates make for the best creamy texture, but not the best color when mixed with green. For a prettier color, use 1/3 cup maple syrup instead and decrease the amount of non-dairy milk to 2 cups. I used 1/3 cup of maple syrup and 7 dates.
