Ice cream salons rarely carry vegan pistachio ice cream though. I was able to satisfy my sweet tooth at Amorino in Paris and Barcelona, but they don’t have a location in Hanover. Well, instead of moping around, waiting for them to come to me, I thought it would be much simpler (and healthier, you know me) to just whip up my own pistachio nice cream.
I do already have a chocolate nice cream recipe which you can find here.
By the way, before I go on, don’t forget to subscribe to the newsletter to receive my brand new eBook for free! You will find 9 easy recipes that all have under 10 ingredients. They also happen to be gluten & refined-sugar free.
I wasn’t expecting such a strong response when I posted my picture of this ice cream on the blog’s Facebook page! But I listened and, as promised, here’s the recipe. And after the success of my first eBook, I am thinking that a “vegan ice cream eBook” would be pretty cool. What do you think, should I make one!?
Now you could go all fancy and make this one with coconut cream & soaked cashews as a thick creamy base, but I don’t have either an ice cream maker nor the patience to wait around for that ice cream to set.
What I do have though is an impressive amount of frozen bananas (I save the old organic bananas that no one wants at the store and give them a nice home :) just waiting to be turned into the most creamiest breakfast/dessert/snack.
I have recently started making nice cream in the food processor, which also yields a perfect creamy consistency and is much easier to clean, but for this one, since I needed the pistachio to blend in as much as possible, I went back to my beloved Omniblend, a high-power blender much more affordable than a Vitamix.
The result was a thick and luscious ice cream that reminded me of my beloved gelato, without all the added sugar and fat. As usual, go ahead and play with the ingredients, adding more pistachio for a more intense taste.
You can also omit the avocado, but I had one lying around in the fridge and I like the creaminess, healthy fat and nutrients it added to my breakfast. I also added half a teaspoon of wheatgrass powder for a greener hue and for its benefits on my hair and skin.
Finally, for a cute soft-serve, use a pastry piping bag to make swirls. But you can also just scoop it out of your blender and eat it in a bowl. Totally up to you!
Pin for later
If you try this recipe, make sure to snap a picture and share it on Instagram or Facebook tagging me & using the hashtag #valisesetgourmandises. I wanna see your creations! And don’t forget to leave a comment below :)
- ¼-1/3 cup plant-based milk, I used organic soy vanilla
- ¼-1/3 cup raw unsalted pistachio (soak first if your blender isn't powerful)
- ½ ripe avocado
- 3 frozen organic bananas
- optional add-ins: ½ tsp green powder of your choice (wheatgrass, hemp protein, matcha)
- In your high-power blender, blend the milk and the pistachio for 30 seconds.
- Add the avocado and bananas and mix well, on your lowest setting, until you get a creamy consistency. Scrape the sides as necessary and use the tamper to help things move along.
**This article may contain affiliate links, which means that I will receive a small commission if you purchase a product through them. The price remains the same for you, but this way you are helping me maintaining the blog and providing you more interesting content! :)