This pistachio ice cream tastes even better with the knowledge that it’s dairy-free. Reduce your inflammation while enjoying the crunch of this pistachio ice cream.

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!

INGREDIENTS:

  • 1½ cups coconut water
  • ¼ cup raw cashews, pre-soaked and strained
  • 2 ripe avocados, pitted and skinned
  • 1 small frozen banana
  • 2 big handfuls spinach
  • ¾ cup maple syrup
  • 2 tsp pure vanilla extract
  • ½ tsp pure almond extract
  • ¼ tsp salt
  • ¾ cup raw unsalted pistachios

DIRECTIONS:

  1. Place all ingredients, except pistachios, into a high power blender. Blend until everything is very smooth — you may need to pause and scrape down the sides.
  2. Transfer into a freezer-friendly container of your choice.
  3. Sprinkle pistachios on top.
  4. Place in the freezer to chill for at least 4-5 hours or overnight.