The Most Delicious Pistachio Ice Cream.

Method

    • The night before put 2 peeled bananas in the freezer and put the can of coconut milk in the refrigerator.
    • Open the refrigerated can of coconut milk and scoop out the cream that separated from the coconut water. Save the water for smoothies or drink just like that. Add the scooped out cream to a high-speed blender.
    • Add frozen bananas, pistachio paste, and maple butter or honey to a high-speed blender and blend until smooth (regular blender won’t work, alternatively use a food processor).
    • Add to a freezer-friendly container and freeze for about 4 hours.
    • Remove from the freezer and let warm for about 10-15 minutes before scooping.
    • Sprinkle with chopped pistachios.

    NOTES

    NUTRITION

    Calories: 167kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 239mg | Fiber: 2g | Sugar: 13g | Vitamin A: 100IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 0.5mg
    Course Dessert
    Cuisine American, Italian

Ingredients

  • 2 bananas (frozen for 12 hours)
  • 1 can full fat coconut milk (refrigerated for 12 hours – and yes it HAS to be full fat)
  • 6 Tbsp pistachio paste
  • 4 Tbsp maple butter or honey
  • 1 hand full pistachios

Recipe by:
Green Healthy Cooking.