Vegan No-Churn Pistachio Ice Cream

I love ice cream.  Nick loves pistachios.  This one's a no-brainer.  Very easy to make and even easier to enjoy!

INGREDIENTS

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2 ½ cups non-dairy mik ((I used cashew))
1 large avocado
1 cup unsalted pistachios, shells removed
1 cup Medjool dates ((*see notes))
½  tsp almond extract
¼ tsp spirulina powder (for color)

 

DIRECTIONS

  • 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. 
Healthy, Vegetarian, DessertMarie KellyMilford Kitchenavocado, pistachios, ice cream, dessert, how do i make pistachio ice cream, how to make pistachio ice creamComment