Guilt-Free Pistachio Ice Cream

A no-churn super easy Pistachio Ice Cream Recipe made with homemade pistachio paste to keep us cool during summer! Refined sugar free, vegan and full of healthy fats!

Course Dessert

Cuisine American, Italian

Prep Time 10

Total Time 4 10

Servings scoops

Calories 167kcal

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

Instructions

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 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-label]

Nutrition

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