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”!
Ingredients*
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.
Preparation
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.
Serve immediately.
Enjoy!
Eat Well, Be Well, Live Well 