Dairy-Free Pistachio Ice Cream {Raw, Vegan, Paleo, Gluten-Free, SCD, Refined Sugar-Free}
Gluten-Free Vegan Love
Gluten-Free Vegan Love
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 5.0 from 2 reviews Dairy-Free Pistachio Ice Cream {Vegan, Paleo, Gluten-Free, SCD, Refined Sugar-Free} Print Prep time 10 mins Cook/Chill Time 4 hours Ready In 4 hours 10 mins Author: Audrey @ Unconventional Baker Makes:
  • 4 cups ice cream Ingredients 1½ cups coconut water {or a non-dairy milk of your choice} ¼ cup raw cashews {pre-soaked for at least an hour or longer as needed} 2 ripe avocados {pitted and skinned} 1 small banana {fresh or frozen} 2 big handfuls spinach ¾ cup liquid sweetener of your choice {I used maple syrup} 2 tsp pure vanilla extract 1 tbsp rose water {optional, but HIGHLY recommended}{Try this brand or find it at a local Asian/Middle Eastern/health food shop} ½ tsp pure almond extract ¼ tsp salt ¾ cup raw unsalted pistachios Instructions Place all ingredients, except pistachios, into a good blender {I used my Vitamix for this}. Blend until everything is very smooth -- you may need to pause and scrape down the sides {I used my tamper to help things along}. Transfer into a freezer-friendly container of your choice {I used a loaf pan and lined it with parchment paper so as not to scratch it -- chose it for it's long and narrow shape so that I can get long even strokes to get those perfect ice cream balls in my bowl later}. Sprinkle with pistachios on top. Place in the freezer to chill for at least 4-5 hours or overnight. Scoop out and enjoy! {see notes for alternatives} Notes If you want to make this into an instant soft serve ice cream, swap out ½ a cup of the coconut water/nut milk for ice cubes and use a frozen banana. Simply blend and enjoy! 3.2.2925

Instructions

Comments

Log in or Register to write a comment.