Time to enjoy a cool treat this summer with our pistachio ice cream recipe, a sure hit with family and friends
Pistachio Ice Cream with Pistachio Cardamom Syrup
Now that summer has arrived, you might be thinking about ice creams and treats which are cool and refreshing! The following recipe shows you how to prepare a honey ice cream which is surprisingly high in nutrients! We are using banana, spinach and avocado to make it, along with Greek yogurt, honey and pure almond extract.
The vivid green color comes from the avocado and spinach. Don't worry - you won't taste the spinach in the finished dessert! The avocado helps give it a wonderful creamy texture.
Although the directions suggest making this with a blender, you can use a food processor as well. Not all blenders can tackle ice cubes, so if yours can't, use crushed ice, not ice cubes, and fresh banana instead of frozen.
Such delicious ice cream deserves a tasty syrup, but instead of the store-bought high-sugar or sugar-free (chemical-laden) options, we prefer to make our own. Simply melt some of our Pistachio Cardamom Caramels with some organic milk, cream or even filtered water and you can make a great-tasting topping for your ice cream. Use less liquid if you want it thicker or more if you prefer runnier syrup. If you have some syrup left over, keep it covered and refrigerated. You can make it runny again by gently warming it up.
Because this recipe is quite sweet, thanks to the gorgeous honey and caramels, you might like to add a few squares of our Organic 72% Dark Chocolate (decreasing the amount of caramels to match) to the syrup, just to tone down the sweetness a little.
2 ripe organic bananas
1 cup organic raw spinach
1 1/2 cups plain organic Greek yogurt
1/4 cup Sonoran Desert Wildflower Honey
2 tablespoons shelled pistachios
10 ice cubes
1/2 an organic avocado
1/2 teaspoon pure almond extract
For the Pistachio Cardamom Syrup:
4 oz organic cream, milk or half and half
6.4 oz Pistachio Cardamom Caramels (2 bite-size bags )
Peel the bananas and chop banana into 1 inch chunks. Freeze them overnight in a plastic container or plastic bag overnight or until hard. Add frozen bananas to a food processor or blender, then with the remaining ice cream ingredients. Pulse a few times until well blended. Transfer the mixture into a pan. If you have extra pistachios, sprinkle a few on top. Freeze for at least 2 hours or until set.
To make the syrup, combine the organic cream/milk and caramels in a pan and cook over a low heat, stirring often, until the pistachio caramels have melted and you have a smooth syrup. Let it cool for at least 10 minutes so it doesn't melt the ice cream! Serve the pistachio ice cream with the syrup drizzled on top. You can garnish with some fresh mint, grated dark chocolate like our Mint Cocoa Nib Crunch or our Midnight Gold Dark Chocolate.
Enjoy getting Untamed with this cool summertime treat! Serves 4