VEGAN NO-CHURN PISTACHIO ICE CREAM

INGREDIENTS

• 2 1/2 cups non-dairy mik ((I used cashew))
• 1 large avocado
• 1 cup unsalted pistachios, shells removed
• 1 cup Medjool dates ((*see notes))
• Optional: 1/2 tsp almond extract
• Optional: 1/4 tsp spirulina ((for color))

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INSTRUCTIONS

1. Combine the milk, avocado, pistachios, medjool dates, and almond extract in a blender. Blend on high until smooth.
2. Add the spirulina slowly to achieve a pretty green color, tasting as you go and being careful not add too much or it will taste salty and ocean-y.
3. Pour the mixture into a loaf pan, top with chopped pistachios, and freeze overnight.
4. Remove from the freezer and let thaw for 10-15 minutes or until soft enough to scoop. Or if you want it SUPER creamy, break into chunks and re-blend until smooth.
5. Scoop into bowls or cones. Enjoy!

https://www.feastingonfruit.com/vegan-pistachio-ice-cream/