- 1 can full fat coconut milk
- 1 C. soymilk
- 1/4 C. raw almond butter
- 2 C. packed organic baby spinach
- 2/3 C. raw agave OR pure maple syrup
- 1/3 C. shelled pistachios, roughly chopped
- 1 teaspoon almond extract
Method: In your blender, blend everything except for the pistachios until fully combined, about one to two minutes. There should be no visible spinach pieces! Pour into prepared ice cream maker and let churn for twenty five to thirty minutes, add pistachios during the last few minutes of churning. You can eat it straight away like soft serve, but for the best texture and flavor, pour ice cream into an airtight container and freeze for two hours or overnight before serving
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