Dairy-Free Pistachio Ice Cream {Raw, Vegan, Paleo, Gluten-Free, SCD, Refined Sugar-Free}
Pistachio ice cream was my absolute favorite ice cream flavor growing up. I have so many incredibly fond memories of my dad and I going to the quaint little side-walk cafe strip near our house as a kid. I got to pick and order any flavor I wanted {and got to feel all grown up ;) } and he got a beer and some roasted chickpeas and salted pistachios {classy dad!}. I always picked pistachio ice cream on those occasions. It trumped cherry garcia. It trumped rocky road. It trumped everything because for whatever reason I was super attached to enjoying this green goodness with my dad {and because I always thought pistachios to be the prettiest nuts in the world! ♥ }.
It’s a treat I haven’t enjoyed in like 2 decades now, and making this refined sugar-free and dairy-free pistachio ice cream has therefore been such a treat! I got really inspired by the possibilities of avo & spinach ice cream after making this raw grasshopper pie the other week. It just opened up so many possibilities! {Yep, there are quite a few more pistachio goodies coming to your way soon thanks to that amazing pie ;) }.
Coming back to this ice cream though, it turned out to be so good I made it twice this week already. And I see nothing wrong with that at all because it’s all so good for you. This creamy dreamy pistachio goodness has got all the right stuff in it: no refined sugars, dairy, eggs, or questionable commercial fillers and funky colors — just real goodies like pure avocado, spinach, delicious raw pistachios, coconut water, etc., and I even threw in a hint of rose water to make it extra special. It’s like the best of both worlds — a dessert that’s actually good for you! If you told me a few years ago that you can make ice cream {and I mean real tasting ice cream!} out of those ingredients I would have laughed right in your face. And here I am, a reformed foodie swearing by this recipe.
Another awesome thing about this recipe is that it’s made without an ice cream maker — in fact there’s no churning involved whatsoever {easy peasy & hands off — score!}. I trust that you will like it as much as I do, and I’m pretty sure it will very quickly become a staple recipe in your kitchen!
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!
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Enjoy! ;)
♥ Audrey
The post Dairy-Free Pistachio Ice Cream {Raw, Vegan, Paleo, Gluten-Free, SCD, Refined Sugar-Free} appeared first on Unconventional Baker.
