Liquorice ice cream. Panna cotta ice cream with espresso sauce. Strawberry ice cream with marinated strawberries and pouring cream. Earl Grey ice cream. Dark chocolate gelato with cocoa nibs. Stout ice cream with brown bread crumble. Tea and cake. Malt ice cream. Fig ice cream with granola and yoghurt mousse. Fennel and ginger ice cream. Christmas pudding ice cream. Prune mustard and pistachio ice cream with prunes and Armagnac. Compressed pineapple, sweet cicely ice cream. Condensed milk ice cream.
Ice cream recipes
Thai coconut ice cream. Hay ice cream. Peanut ice cream. Magnum liquorice. Lemon thyme and garden mint ice cream. Walnut ice cream with coffee and uda oil. Brown bread ice cream with blackcurrant curd ripple. Peach Melba float. Yoghurt ice cream. Ice cream sandwich. Chicory root and potato. Milk ice cream. Fig ice cream. Christmas ice cream. Vegan banana and chocolate 'nice' cream. Peanut butter salted caramel freakshake. Coffee ice cream roulade recipe. Hazelnut ice cream sundae. Whisky and chocolate cremeux with whisky ice cream, coffee and caramel. Barbecued pineapple and cheesecake ice cream.
Strawberry sorbet. Knickerbocker glory Chocolate freakshake. Real strawberry jelly and ice cream. Pain perdu with vanilla ice cream. Le Tendance. Port and claret jelly with tutti-frutti ice cream. Chocolate and griottine fondant with cherry yoghurt ice cream. Mini baked Alaskas. Melting ginger pudding with iced double cream and caramel custard. Rhubarb smoothie with custard and granola. Baked Alaska. Chocolate tart with kumquats and bergamot ice cream. Blackberry chocolate tart with chocolate and cinnamon ice cream. Saffron domes with date and orange. Chocolate nut torte with cherry meringue ice cream.
Hot chocolate tart with banana and passion fruit ice cream. Hot chocolate fondant with Brakspear black stout ice cream and cocoa nib tuile. Mango baked yoghurt, melon-mint salsa, and strawberry cream fingers. Lemon parfait, fennel pollen ice cream, fennel granita, and olive oil jelly. Mulled winter fruits with cinnamon ice cream. Jasmine, yuzu, milk. Dark chocolate delice with coffee ice cream. Steamed chocolate sponge puddings with malt ice cream. Frozen yoghurt. Chocolate fondant with nougatine biscuit and toffee sauce.
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Chocolate cobnut and physalis tart with basil ice cream. Caramelised banana mille-feuille with praline ice cream and toffee popcorn. Poached apricots with almond sponge, apricot gel and clotted cream ice cream. Lemon meringue pie with poached oranges and basil. Assiette of strawberries with balsamic vinegar ice cream. Chinese-style banana fritters with ginger ice cream.
Custard and strawberry Arctic roll. Fig leaf. Coffee panna cotta with coffee granita and ice cream. Beetroot and espresso brownie with beetroot meringues, salted caramel, white chocolate and kirsch ice cream. Caramelised pear with Gorgonzola ice cream. Rhubarb semifreddo and pistachio cream with a honey madeleine. Tandoori ananas. Lemon and sesame tart. Eccles cake with cheddar cheese ice cream. Snowball mocktail. Red ice, raspberries and vanilla ice cream. Pear tart and Tregothnan Earl Grey tea ice cream. Salted caramel tart with praline macarons, praline cream and ginger and vanilla ice cream.
Cucumber, reduced milk and sorrel. Bitter chocolate textures. Raspberry and vanilla macarons with vanilla ice cream. Soy and beetroot marinated salmon with fennel pollen cream. Pineapple tarte Tatin with coconut and lemongrass ice cream. Dark chocolate cylinder with smoked hazelnut praline and salted milk ice cream.
Poached apricots with honey ice cream and fresh almonds. Pear, cinnamon biscuit, caramel and vanilla ice cream. Dark chocolate and hazelnut tart with raspberry, pink peppercorn and crushed meringue ice cream. Chocolate fondant with peanut butter ice cream and dark chocolate sauce. Rose and almond tansy pudding with butternut squash ice cream. Rum baba with poached pears and ginger ice cream. Stewed pear with winter berry coulis, fennel and ginger ice cream. Raspberry soup with raspberry jelly and milk ice cream.
Red grapefruit and mango press, ginger ice cream, ricotta cake and almond brittle. Chocolate and brown butter ganache, coconut, avocado ice cream. Christmas pudding sundae. Hot toddy. Fig tart with cinnamon ice cream. Personally I prefer the medjool date version, and you can actually even add an extra half cup of milk to that version since the dates thicken it up quite a bit.
No-Churn Vegan Pistachio Ice Cream | Feasting on Fruit
So basically that means more ice cream for your blending efforts. However, if you are serving to others who might be turned off by moss-colored ice cream than maybe go the maple route. Extra green. As long as you only add a little bit, the ocean-y flavor will be masked by sweet nuttiness. I added about half a teaspoon, but you can taste and adjust for yourself or skip it completely. Save Save. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.
This looks absolutely stunning! That colour!! So beautiful! I LOVE pistachios, they are one of my favorite nuts. They are so darn creamy and delicious. I think I even like them as much or more than pecans now and can eat a bag of them. I am so weary of avocado in desserts because I always have tasted them in the past but maybe this nutty concoction that I love so much would totally erase those fears!
I love the color. Great recipe Natalie! And yes, you are on quite the ice cream roll lately, I think you should rename your blog to Feasting on Ice Cream, hahaha! Ooooh you lucky ducky with a freezer full of Nadamoo! I seriously considered matcha with the avocado base, but pistachio is much more of an ice cream classic if you ask me. Plus, the fact that you used pretty green avocados as the base is so genius. First — how much maple syrup? Second I only found roasted and salted shelled pistachios — can I use?
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Hi Jennifer! And yes, roasted pistachios will be fine for taste and texture it will just make the color slightly more brown. Looking forward to trying it later. This turned out really yummy…I used a big FL avocado and followed the recipe except I added 2 bananas and doubled the almond extract. I ended up adding some dried cherries before freezing and that really gave it great texture! I am so happy to hear it was a success. Great idea, and the pistachio chunks sounds delicious too! Cashew butter or another nut butter would be the best substitute, or coconut cream would work as well.
Not sure what 1 cup of pistachios would amount to in grams..?? Would you be able to help please? But according to the back of the pistachio package, 1 cup is approximately g. And for the dates, 1 cup is approximately g. I hope that helps, and for this recipe in particular small variances will certainly not ruin it! One cup of pistachios feels like a truckload when you have to shell them though…. Whoa sounds absolutely lovely with the rose extract!
Haha it makes for a pretty yummy pudding too. And I feel you, my fingers were protesting too.
Although check the baking section sometimes you can find them there already de-shelled! It had great flavor, but was very icy. Even when it thawed a bit, it was still icy. I blended it, and it was still off. I put it in the food processor on a few pulses, but it was still off. Not sure what I did wrong, but I followed the recipe to the T. What kind of milk did you use? And what type of blender do you have?
I used vanilla almond milk. The milk should be fine, and as long as the blender is powerful enough to get rid of all the pistachio chunks then that should be fine too. Not enough avocado could defiantly cause a lack of creaminess next time. Hope that helps! Looking forward to trying this recipe! Kind of made me laugh when you talked about the color! Thank you.
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Hi Christina! Made it today as follows: used regular sweetened almond milk, cup Medjoul dates, 2 small avocados, grams shelled pistachios and teaspoon and half vanilla extract. Colour was really nice light green. Taste incredibly good! Thanks for the feedback Christina, I am so happy it turned out well!
Oooh that sounds so yummy, especially if you added chocolate too! I would recommend raw hazelnuts or any kind of nut for this. Hi, Thank u for the recipe. I made my own almond and cashew milk. As it is home based it has no thickner in it. Another i tried to make it less but it was very thick so i added more milk to get the consistency like ur video. That might have been a cause of a bit ice. I think next time it ll come better…. I am so happy you tried it!
That homemade nut milk combo sounds delicious. This was delicious! Also added a touch more almond extract but this was unbelievably good! I am so happy you liked it Stacy! Yep, adjusting the sweetness to your liking is always the way to go. Hi do you reckon this would work put in to ice lolly-pop moulds to make a creamy lolly?!