Pistachio Ice Cream (Vegan, Raw)

I don’t eat pistachios every day, but there are days when I find myself scarfing them down in large quantities.

There is just something about them…

Something delicious and captivating.

Today we are making an amazingly tasty ice cream from pistachios.

Very delicate, with a rich “milky” taste and the absolutely incredible aroma of pistachios.

It’s milky because of a small amount of cashews and avocado.

The color can be made greener by just adding a small amount of spinach.

In our recipe, there is no sugar or other harmful additives. Delicious and very simple ice cream.

Ready? Set?

Let’s go cooking.

We will need: (4 servings)

1 banana

1/4 cup (60 ml) cashews

2/3 cup pistachios + a little bit for the texture

1/4 of an average avocado

Stevia to taste or 4 Tbsp.  honey or agave

3/4  – 1 cup almond or coconut milk (can be replaced with regular milk)

A handful of spinach for color (optional)

Chocolate chips (optional)

Soak the cashews for 2 hours, then drain the water.

Blend all the ingredients in the blender. Spinach is added only for color, so it’s completely your choice to add it or not.

It should be a homogeneous mixture. Pour the ice cream into the mold.

Sprinkle with slightly chopped nuts and chocolate chips.

Cover the mold and put it in the freezer for 2-3 hours.

Done! Bon appétit!