This pistachio and mint ice cream is a delightfully cool, rich treat to enjoy on a warm summer day. Its velvety texture is augmented by a decadent chocolate sauce, chopped pistachios, and some fresh mint leaves for a bit of extra color.
PISTACHIO-MINT ICE CREAM WITH CHOCOLATE SAUCE [VEGAN, GLUTEN-FREE]
FOR THE ICE CREAM:
6 bananas, peeled, cut into small pieces, and frozen
1/2 cup of almond milk
1/2 cup pistachios
6-8 leaves fresh mint (plus some for decoration)
1 handful spinach
2 tablespoons maple syrup
3 tablespoons coconut oil
FOR THE CHOCOLATE SAUCE:
3 tablespoons coconut oil, melted
3 tablespoons raw cocoa powder
3 tablespoons maple syrup
3 tablespoons almond milk
Add the pistachio and almond milk in a food processor and blend them until smooth. Remember to set aside some pistachios for the ice cream.
Add remaining ingredients and blend thoroughly again.
Add the chopped, frozen bananas and blend the mixture until all the ingredients have come together. Set the mixture into a container and put it into the freezer for a few hours.
During this time, prepare the chocolate sauce. Melt coconut oil in a container immersed in hot water, add cocoa powder, and mix thoroughly.
Then add the maple syrup and almond milk and mix again until smooth.
When the ice cream has solidified, pour the chocolate sauce over the top, garnish it with mint leaves, and sprinkle it with chopped pistachios.