Raw-Vegan Pistachio Ice Cream with Chocolate Topping

Raw-Vegan Pistachio Ice Cream with Chocolate Topping

I love raw-vegan ice cream and since I recently bought a high-performance blender, I make the most of it. I managed to broke my previous blender just because I tried to make an ice cream using frozen bananas like in this recipe 🙂 . You really need a performant blender for this recipe.

For the recipe, these are the needed ingredients:

  • 2 ripe bananas
  • 5 tablespoons of raw pistachio flour (I made it using my blender with it’s Dry-Grains Container)
  • 2 tablespoons cold pressed coconut oil
  • 1/2 teaspoon of vanilla extract
  • 1 tablespoon of carob powder

Cut the bananas in thicker slices and place them in a freezer until they are frozen. I leave them overnight.

Process the bananas in the blender until a thicker cream is formed, add 1 tablespoon of coconut oil and 5 tablespoons of pistachio flour, plus 1/2 teaspoon of vanilla extract and process again. Pour the cream into a bowl and place it in the freezer to harden.

Meanwhile, in another bowl mix a spoonful of carob and 1 tablespoon of coconut oil until homogenized. I did not add any sweetener because in combination with ice cream the taste is great, the carob being sweeter than the raw cocoa powder. If you want to sweeten it, use dates paste (soak the dates in the water for 4 hours and process them in the blender until a paste is formed, adding from their water as (if) needed).

When the ice cream hardens, use an ice cream scoop to put 3-4 scoops into a jar/bowl pouring the chocolate topping on top. It’s really yummy.


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