Vegan No-Churn Pistachio Ice Cream
Ingredients
- 2 1/2 cups non-dairy milk
- 1 large avocado
- 1 cup unsalted pistachios (shells removed, and soaked if you don’t have a high speed blender)
- 1 cup pitted medjool dates
- Optional: 1/2 tsp almond extract
- Optional: 1/8 tsp spirulina (optional for color)
Preparation
Blend the non-dairy milk, avocado flesh, pistachios, dates, and almond extract in a blender until very smooth.
Add spirulina a pinch at a time until the desired color is achieved, ensuring not to use too much to avoid an oceanic taste.
Pour the mixture into a loaf pan or ice cube tray and freeze overnight.
Remove from the freezer, break into chunks, and re-blend until smooth.
Scoop and enjoy!
