Updated: May 4, 2018
Ok this could be one of my favorite recipes. Maybe because it brings back loads of nostalgia (my dad and I used to make homemade ice cream each year with fresh Mulberries from the tree in our yard) or it could just be that I FRIGGIN LOVE ice cream; so when I cut out dairy 6 years ago, my life was in shambles until I figured out how to make nice cream.
Nice cream recipes are often frozen banana based, but there truly is no Webster's definition for "nice cream" so in my book, nice cream is a frozen silk-like substance made from pure and organic ingredients straight from the earth (cue tree-hugger name calling, YOLO). In this recipe, the avocado does the heavy lifting to create that silky, creamy "ice cream" texture.
My hypothetical book also states that pistachios are the MVP of my diet + and the MVP of the nut food group (definitely not a food group, but roll with me here). A single pistachio can provide over 30 different vitamins, minerals and phytonutrients including copper, magnesium and vitamin B6. Pistachios are also one of the least caloric nuts, and one oz. serving has the same amount of protein as an egg! (cue all the omnivores who say "but where do you get all your proteinnnnnn")
Anyway, that's that. Although there's much more of that. But for the sake of this, we'll leave it at that.
· 2 ½ cups of unsweetened vanilla almond milk
· 1 large organic avocado
· ¾ cup medjool dates
· ¼ tsp spirulina
· ½ cup coconut sugar
· ½ tsp vanilla extract (or vanilla bean for the pros)
1. Combine the almond milk, avocado, pistachios, medjool dates and vanilla extract in a blender on medium or "puree" speed
2. Slowly add spirulina
3. Pour the mixture into a cake pan (metal, glass, wood - whatever works, as long as it can go in the freezer)
4. Freeze for minimum 8 hours. Let thaw 10 minutes before serving :)