YIELDS:
2 servings
PREP TIME:
0 hours 5 mins
COOK TIME:
1 hours 0 mins
TOTAL TIME:
1 hours 5 mins
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INGREDIENTS
2 Cups Almond Milk
1 Ripe banana
2 Tbsp. Pistachio Powder
1/3 Cup Swerve or Lakanto sugar substitute
1/2 Tsp. Pure Vanilla extract
2 Tbsp. Chopped Pistachios plus more to garnish
DIRECTIONS
1) In a blender, mix the milk, banana, pistachio powder, sugar and vanilla until smooth. Pour into a measuring cup and put in the refrigerator to chill for at least an hour and up to overnight.
2) Follow the instruction’s on your ice cream machine, and pour in the ice cream mix. Let it churn until thick and smooth. Add two tablespoons of the pistachios.
3) Serve immediately (like soft serve ice cream) topped with additional pistachios. Enjoy.
NOTES: My almond milk pistachio ice cream is the lightest and healthiest version of ice cream yet. It is dairy free and has no extra fat and minimal extra sugar (only found in the pistachio powder). But the flavor is fabulous.
I started working with the pistachio powder last year and really liked the taste and how easy it was to incorporate into recipes. Pistachios have long been a favorite nut of mine (Remember the days of red dyed pistachios? I’d “wear” the evidence of eating a bag for days…it would be all over my hands.) So, it was only a matter of time before I tried it in an ice cream. Be sure to check out my Vanilla Cupcakes with Raspberry Filling and Pistachio Whipped Cream or for a fun topping on cakes or ice cream, see my Pistachio Whipped Cream.
I wanted to make a lighter ice cream option so I choose unsweetened almond milk. With just 30 calories a cup, I figured, if I can turn this into a delicious frozen dessert, I’d be on to something. I only added the banana for some thickness but having fruit in it was also a bonus. I used Swerve sugar substitute in this to get rid of the extra sugar. There is some in the powdered pistachio but not enough to cause a lot of damage…lol.
To make this, I blend everything in the blender first and then really get it cold before adding to my ice cream maker, This helps speed up the churning process. You should note that since this ice cream doesn’t have any fat in it like traditional ice creams, it isn’t getting super creamy nor do I particularly like the way it freezes. It freezes like an ice cube, and takes a long time to thaw. The texture is more like a sorbet and the flavor is great.
I recommend you have this as soon as it is made rather than freezing. It has the consistency of soft serve when it is first made and is really good. Can you freeze it? Yes, just leave at least 20 minutes for thawing/softening.
If you like this recipe, be sure to try some of my other favorite frozen desserts and ice creams:
