Hey there, lovely!
Do you ever feel as if you’re running on auto-pilot? I do. These past few months have been so hectic — with the move to Las Vegas and all. Fortunately, I recently created the best pick-me up in the form of raw vegan ice cream. Because temperatures have been regularly exceeding 115 degrees F, I figure it’s a snack I deserve and can feel good about.
Made from nutrient-dense ingredients, such as coconut, cashews, raw honey and pistachios, the ice cream is a treat, but one that is far healthier than regular ol’ store-bought ice creams because it is dairy-free and unprocessed.
Pistachio ice cream used to be my favorite ice cream — and, in all honesty, still is.
Minimalist Baker is the genius behind the recipe, though I slightly adapted it.
Dairy-Free Pistachio-Vanilla Ice Cream {Raw, Vegan}
Dairy-free ice cream has never been so tempting, or healthy!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Paleo
- Diet: Vegan
Ingredients
- 1 1/4 cups raw cashews, soaked overnight for 6–8 hours.
- 13.5 oz of full-fat coconut milk
- 3 Tbsp melted coconut oil
- 1/4 cup coconut nectar
- 1/4 cup organic cane sugar
- 2 tsp pure vanilla extract
- 1/8 tsp sea salt
- 3/4 cup finely ground pistachio dust (from dry roasted unsalted shelled pistachios)
- (Optional): 1/4 cup of slightly chopped pistachios and raw cacao nibs on top
Instructions
- The night before you make the ice cream, soak the cashews in cool water for 6-8 hours.
- When ready to begin, add soaked, drained cashews, coconut milk, coconut oil, sweeteners, vanilla, sea salt and ground pistachios to a high-speed blender. Blend until smooth and creamy, scraping down sides as needed. ‘
- Adjust the sweetness as needed, adding more coconut palm sugar if desired. Also, add more ground pistachios if needed to enhance the texture and/or flavor.
- Line a loaf pan with wax paper then pour the ice cream batter into the pan. Let chill for 1 hour, then add pistachios and raw cacao nibs on top.
- Let chill for 4 more hours (minimum). Before scooping, let sit out for 20-30 minutes to soften and use a hot scoop to ease the process.
- Enjoy immediately or transfer the ice cream to a freezer-safe container and smooth flat with a spoon. Cover securely. Will keep it in the freezer for 7-10 days.
Keywords: paleo ice cream, vegan paleo dessert, vegan pistachio ice cream, recipe, healthy dessert recipes,
And there you are!
I’ll have to make this recipe again and capture some prettier pictures. Being honest, I was eager to try it out …and even add some to Aaron’s paleo pancakes (pictured below).
You deserve to live a life you love,
