• Lulu Perez

Dairy Free Pistachio Ice cream

Updated: Dec 6, 2020

Here we go again with the PISTACHIOS!

Pistachio ice cream has been my favorite for quite some time now. First, it was strawberry and now it comes second.

I've been wanting to make an icecream for so long. One that was healthy, dairy free, plus no added sugars. What easier way to do that than, bananas! Bananas are already so sweet once they become super ripe. So, there was no need to add honey or any special sweeteners. Did I mention this is vegan?!

Once bananas were ripe, *banana peels were practically brown* it was time to put them in the freezer. I forgot that bananas were an amazing alternative to no churn ice cream, especially without all the dairy. This was definitely a winner in my book.

I also love pistachios. Therefore, I will binge on this ice cream.



Dairy Free Pistachio Ice cream


Yield: 4-6 servings

Ingredients

  • 6 ripe bananas

  • 1 cup unsalted pistachios, plus more for topping

  • 2 tbsp almond milk

  • ½ tsp kosher salt


Directions


Line a large baking sheet with parchment paper, to keep the bananas from sticking in the freezer





Slice bananas and line them on the baking sheet. Cover with plastic wrap. Freeze for at least 1-2 hours.


Using a high speed blender, blend the pistachios until you get pistachio paste, scrape down the sides, add salt and blend. Set aside.


Using a food processor or blender, blend half of the frozen bananas, almond milk and half of the blended pistachio. Then, add the rest of the banana and pistachio.



Continue pulsing until it comes together into a smooth consistency. **You may need to mix with a rubber spatula to help the ingredients mix, so it doesn’t clump together.



Pour into a loaf pan, top with chopped pistachios. Cover with plastic wrap tightly.



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