Calling all ice cream lovers! This dairy-free Pistachio Ice Cream is made with cashews, avocado and coconut cream for a super rich, no-churn treat.

There’s nothing better than sitting down to a bowl of cold ice cream on a hot day! Better yet, how about a dairy-free ice cream that’s loaded with protein and healthy fat?

This easy, no-churn pistachio ice cream recipe delivers. It’s made with only seven wholesome ingredients, and no added sweetener. The vibrantly green color of the ice cream comes from the spinach and avocado snuck inside. You would never guess those ingredients were even there!

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Start by soaking ½ cup of cashews in water for an hour. This helps soften them up so they can blend into a silky, buttery texture. Add the drained cashews to a high-speed blender or food processor with all other ingredients, and combine until smooth. You can also leave a few chunky bits of pistachio in the ice cream if you like a little added crunch.

Transfer the mixture to a baking dish lined with parchment paper hanging over the sides. A loaf pan doubles well for this! Smooth the ice cream into an even layer, then top with more raw pistachios, pressing them down slightly before placing in the freezer.

Chill your ice cream 2-3 hours, or until it has set. Then remove from the freezer and leave at room temperature 20-30 minutes to slightly soften. That way it’s easier to scoop! Serve your dairy-free pistachio ice cream immediately with more pistachios sprinkled on top.

Megan Olson

Pistachio Ice Cream with Avocado + Spinach

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Total time:10 mins

Prep Time: 10 mins 10 minutes

Serves:4

Pistachio Ice Cream with Avocado + Spinach

Recipe by: Megan Olson

Calling all ice cream lovers! This dairy-free Pistachio Ice Cream is made with cashews, avocado and coconut cream for a super rich, no-churn treat.

Tools

• Blender
• Loaf pan
• Parchment paper

Ingredients

• 1 15-oz can coconut cream, chilled
• 1 avocado, ripe and pitted
• ½ cup baby spinach
• ½ cup cashews, soaked in water 1 hour and drained
• ½ t vanilla extract
• ¼ cup unsalted pistachios, shelled + 2 T for topping
• ½ t sea salt

Instructions

• Place all ingredients in a blender and blend on high until smooth.
• Transfer the ice cream to a parchment-lined baking pan and spread into a smooth layer.
• Sprinkle remaining pistachios on top, gently pressing them into the top of the ice cream.
• Place in the freezer 2-3 hours to chill, then serve!

Looking for Paleo ingredients? Here’s what we recommend:
Coconut cream (Native Forest)

(You’ll Also Love: Easy Pumpkin Spice Ice Cream Made in a Blender!)