Continuing the green theme–since Saint Patrick’s Day may have come and gone, but Spring still charges on in all its budding glory. Here’s a super simple, instant and guilt-free ice”cream.” It’s just a variation of one of my previous posts where I used frozen bananas and berries as the base.
If you’re an ice cream lover, like me, and if you also happen to be lactose intolerant (like me!) or vegan, I think you’ll appreciate the immediate gratification of throwing in a handful of ingredients, flipping the “on” switch and a minute later getting to enjoy a cold, creamy, nutritious “dessert”!
1/2 cup coconut milk (regular NOT lite!)
3/4 cup unsalted, shelled pistachios
1/3 cup unsalted raw cashews
1-2 tbsp raw honey
1/4 tsp almond extract
5-6 ice cubes
*Note: The measurements aren’t exact because coconut milks vary widely in thickness and richness. My favorite is Native Forest. It’s organic and comes in BPA-free cans.
Put everything into a high-powered blender, such as a VitaMix, and blend until creamy. Adjust the consistency if necessary by adding more cashews. Note: You may need to use the plunger if some of the ingredients stick to the sides.
If you want a thicker, richer version, you can freeze the contents of a can of coconut milk in an ice cube tray and use about half the cubes in place of the liquid coconut milk and regular ice cubes.