Although I’d love for you all to believe I subsist on banana avocado ice cream smoothie bowls alone- letting my breakfast and dessert sweet tooth whims lie in the hands of a high speed blender and too much wheatgrass – there’s nothing quite like holding a waffle cone in the midst of a 96° June afternoon and artfully licking its scooped contents without one single care in the world. Finding pleasure in simple indulgence and not only appreciating the quality of ingredients, but the health benefits found in a not as healthful choice. Would you believe me if I proclaimed ‘soul calories’ as a thing?
For those of us with a health conscious sweet tooth bigger than the day is long, today I couldn’t be more excited to share a new favorite indulgence, my five ingredient Honey Pistachio Coconut Ice Cream. Made with a very simple blend of full-fat coconut milk, raw and local honey and bee pollen, and delightfully green, earthy pistachios, this vegan coconut ice cream is rich in the medium chain saturated fatty acid lauric acid. Lauric acid is thought to rapidly metabolize into energy in the liver, and once converted into monolaurin, is known for its antiviral and antibacterial properties. Delightful on its own or dressed in its sundae best – adorned with whipped cream, hot sauce, and a neon cherry – this ice cream is the stuff dreams are made of.
Honey Pistachio Coconut Ice Cream [makes 8 servings]
2 cans (14 ounces each) full fat coconut milk
3 tablespoons honey – raw + local if possible
1 teaspoon himalayan himalayan pink salt
½ cup shelled raw pistachios
1 teaspoon bee pollen – raw + local if possible
In a medium sauce pan, bring coconut milk, honey, and sea salt to a gentle simmer over medium-low heat. Whisk continuously until honey is dissolved. Pour the mixture into a shallow bowl, stir in pistachios, and place in the refrigerator to chill thoroughly (2 hours – overnight).
When the mixture of cold, stir in the bee pollen. Pour it into an ice cream maker and process according to the manufacturer’s instructions (roughly 20-30 minutes). Using a rubber spatula, transfer the ice cream to an airtight glass or plastic freezer container. Cover tightly and freeze until ready to serve.
Nutritional Information [per serving = ½ cup]
240 Calories, 21g Fat, 10g Carbohydrates, 1g Fiber, 6.8g Sugar, 1.6g Protein