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Home | Rawcology News & Plant-Powered Recipes | Raspberry Pistachio Ice Cream

Raspberry Pistachio Ice Cream 

We love making a dairy-free, plant-based, low sugar ice cream and this one is especially pretty as a perfect sweet treat for Mom. Don't forget to get the crave-able crunch from our Chocolate Granola and nutty pistachios to top it off!

 

Nutrition Benefits
Coconut Milk: Supports tissue healing and repair of the intestines, electrolyte balance, has anti-inflammatory, anti-microbial and anti-fungal properties 
Pistachios: They have plant-based compounds that act as antioxidants, including vitamin E, polyphenols and the carotenoids lutein and zeaxanthin, high source of dietary fibre, and promotes healthy skin.
Bananas: Full of potassium and magnesium, helping control blood pressure and blood sugar levels and keeping bones strong. Helps to increase energy and improve digestion.
Rose Water: Helps ease bloating, constipation and improves gut health.

 

Ingredients
  • 2 cans coconut milk, refrigerated over-night
  • 4 frozen bananas, in chunks
  • 2 tbsp arrowroot powder
  • 1/2 tsp pure vanilla
  • Pinch pink salt
  • 1/2 cup Rawcology Chocolate Grain Free Granola
  • 1/4 cup chopped pistachios 
  • 1 tbsp rose petals
  • 2-3 tbsp coulis
Coulis Ingredients
  • 1 cup frozen raspberries 
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 1 tsp rose water 
Method
  1. Place the can of coconut milk in the fridge overnight.
  2. Scoop out the solidified milk from the cans and reserve the water.  Add in arrowroot, bananas, pure vanilla, salt and 1/2 cup of the coconut water.  Blend to combine until smooth and creamy. Add in Chocolate Granola, pistachios and rose petals. Pulse a few time to combine. 
  3. Scoop into a loaf pan and smooth out the top with an offset spatula. Place in the freezer for 1 hour.
  4. Remove ice cream from freezer and dollop coulis over the surface. Use a knife or a skewer to blend into the ice cream creating swirls. Place back in the freezer for 2 hours or until fully frozen and ready to eat.
  5. Remove from the freezer for 10 minutes before scooping and enjoy!

To make coulis: Place raspberries into a small pot over medium heat.  Allow berries to break down for a couple of minutes.  Add in lemon juice, maple syrup and rose water. Simmer mixture until berries have completely broken down.  Pour into a small jar and place into the fridge until ready to use.