Vegan Pistachio Ice Cream
This creamy no-churn Vegan Pistachio Ice Cream is incredibly delicious and exotic with hints of rose water and cardamom. It's quick and easy to prepare without needing an ice cream machine.
Servings: 6
Equipment
- Blender
Ingredients
- 1 cup pistachios + 1/4 cup for topping
- 1 and 1/2 cups full-fat coconut milk
- 1 ripe avocado
- 1 small banana
- 1 cup spinach packed
- 1/2 cup dates pitted
- 1 tablespoon rose water
- 1/2 teaspoon ground cardamom or seeds from 2 pods, crushed
Instructions
- Add 1 cup of the pistachios with the remaining ingredients to a blender and blend until completely smooth.
- Line a 5"x 7" freezer-safe container or loaf pan with parchment paper. Pour the mixture into the dish and freeze for about 4 hours or overnight.
- Remove the ice cream from the freezer and let it thaw for about 15 minutes or longer (depending on the temperature) until soft enough to scoop. Top with the reserved pistachios and enjoy!
Notes
- If you want your ice cream super creamy and ready to serve right away, break it into chunks with a knife and re-blend in a high-powered blender until smooth.