Vegan Pistachio-Coconut Ice Cream (Gelato Vegano di Pistacchio e Cocco)

This is a recipe I devised to satisfy a certain family member’s ice cream addiction without having to experience feelings of guilt for watching him eat such artery-clogging, acidifying food… Thus, while it requires full-fat coconut milk (light coconut milk will become icy when frozen), at least the fat is plant-based and is argued to have many metabolic benefits, unlike milk fat.  Also, the sweetness is derived from the coconut milk, banana and agave, not cane sugar.

I wish I had an ice cream maker to try using for this recipe, but after some trial-and-error I got it to work sans the appliance.  By using not only “whole” coconut milk,  throwing in a banana gave extra natural sweetening power, along with preventing the “ice cream” from becoming too hard in the freezer.

While this vegan version of ice cream is much better for you than the traditional cream version, I would still eat this as an occasional treat.  Enjoy!

Vegan Pistachio and Coconut "Ice Cream" - The Clean Gourmet

Ingredients:

1 can coconut milk

1 very ripe banana (the browner, the better)

1/2 cup plus 3 Tbsp raw, shelled pistachios

1 1/2 teaspoons vanilla extract

1/2 teaspoon fine sea salt

1/4 cup honey, light maple syrup, or agave

2 tablespoons chia seeds (optional)

What to do:

Blend the coconut milk, banana, 1/2 cup of the pistachios, vanilla, agave, and salt in a blender for about 1 minute, or until there are no pistachio chunks remaining.

Vegan Pistachio and Coconut "Ice Cream" - The Clean Gourmet

Vegan Pistachio and Coconut "Ice Cream" - The Clean Gourmet

Pour in freezer-safe container or bowl and fold in the 3 Tbsp of pistachios and the chia seeds (if using).

Vegan Pistachio and Coconut "Ice Cream" - The Clean Gourmet

Cover and place in freezer for 4-6 hours before serving.  If possible, stir once or twice to “churn” during the freezing process.  If you freeze longer than 6 hours, remove from freezer about 20 minutes before serving and stir well.

Vegan Pistachio and Coconut "Ice Cream" - The Clean Gourmet

Gelato Vegano di Pistacchio e Cocco:

Ingredienti:

1 lattina di latte di cocco intero

1 banana, molto matura (più marrone, meglio è)

1/2 tazza, più 3 cucchiai di pistacchi crudi e sbucciati

1 1/2 cucchiaini d’estratto di vaniglia

1/2 cucchiaino di sale fino di mare

75 ml di sciroppo d’agave o di sciroppo d’acero

2 cucchiai di semi di cia (facoltativo)

Come Fare:

Frullate il latte di cocco, la banana, la metà tazza di pistacchi, la vaniglia, lo sciroppo d’agave e il sale in un frullatore per circa un minuto, o finché non ci siano più pezzi di pistacchio rimasti.

Versate in un contenitore adatto per il freezer e unire i pistacchi interi rimasti e i semi di cia (se ne volete).

Coprite e mettete in freezer per 4-6 ore prima di servire.  Se possibile, agitate una o due volte mentre si congela.  Se lo lasciate in freezer per più di 6 ore, toglietelo dal freezer circa 20 minuti prima di servire e agitate.

 

2 thoughts on “Vegan Pistachio-Coconut Ice Cream (Gelato Vegano di Pistacchio e Cocco)

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