High Protein Pistachio Ice Cream
Ingredients
- 120g unshelled and unsalted pistachios
- 280ml Earth’s Own Almond Unsweetened Original
- 200ml full fat canned coconut milk
- 3 tbsp sweetener of choice (coconut sugar, brown sugar, cane sugar, vegan white sugar)
- 1/8 tsp salt
- 1 tbsp melted coconut oil
- 1 scoop vanilla protein powder
Garnish
- 1/4 cup chopped pistachios
Preparation
Add the pistachios to a blender and alternate the speed from low to medium to high until they break down into small bits.
Gradually pour in the Earth’s Own Almond Unsweetened Original while blending until the mixture is smooth and free of chunks.
Add the remaining ingredients, except for the chopped pistachios for garnish, and blend until combined.
If you have an ice cream machine, add the mixture to the machine.
If you don’t have an ice cream machine, transfer the mixture to a metal or glass container, cover it with parchment paper pressed down onto the surface to prevent air exposure, and place it in the freezer.
After 2 hours, remove the mixture from the freezer, stir it well, and add the chopped pistachios to help avoid ice crystals.
Cover and return the mixture to the freezer for 24 hours.
Remove from the freezer the next day and let it thaw for about 15 minutes until it is easy to scoop.
