Pistachio Gelato

Extra decadent & maybe better than store-bought? Plus packed with healing anti-oxidants & gut-friendly fiber. Can’t go wrong with this bad boy.

Wanna get really crazy? Sandwich some of this good good between two tahini cookies. Only if you can handle it.

Recipe:

• 1.5 c coconut milk, shake can (I use the full fat TJ’s one)

• 1/2 c raw pistachios (soak them in boiling water if you don’t have a high-speed blender like a Vitamin, so they don’t leave a gritty texture)

• 3 tbsp maple syrup 

• Splash of alcohol-free vanilla extract 

• Splash of alcohol-free almond extract

• Pinch of Himalayan salt

• optional garnish: crushed pistachios, cacao nibs, edible flowers, dark chocolate drizzle

Blend until smooth. You may want to blend a couple times for good measure, so it’s impossibly smooth & creamy.

Pour into a shallow dish & freeze, whisking every hour until desired consistency (about 2-3). Garnish as desired. I like to top with crushed pistachios & edible flowers for extra flavor (anise hyssop & lavender shown here).

You can cover & store in the freezer for as long as you’d like, but the texture will certainly change. You can leave it on the counter to soften.