Pistachio Nice Cream
January 13, 2020
Have I ever told you that meatless monday is my favorite day of the week? It lets us be creative while keeping our diet nutritious and delicious.
Cooling off while also treating yourself to a vegan delight just got even better. This super easy and super delicious pistachio nice cream recipe might become your new summer favorite. It’s simple, creamy and sweet yet nutty. It’s perfect.
Enjoy!
Pistachio Nice Cream
Author: www.feastingonfruit.com
Ingredients:
-
2 1/2 cups non-dairy milk
-
1 large avocado
-
1 cup unsalted pistachios, shells removed
-
1 cup Medjool dates
- Optional: 1/2 tsp almond extract
- Optional: 1/4 tsp spirulina (for color)
Instructions:
- Combine the milk, avocado, pistachios, medjool dates, and almond extract in a blender. Blend on high until smooth.
- 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.
- 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.
- Scoop into bowls or cones. Enjoy!
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