Vegan Pistachio Ice Cream

I get a weird sort of thrill from making delicious treats that are secretly crammed full of healthy things. The theme the last couple of times seems to be all things green. 

I suddenly find myself getting really into making sugar-free vegan ice cream. I don't have an ice cream maker, and I think that would've made this creamier, but it was seriously divine. Even Kendall thought so, and you would NEVER guess that a vegetable is the main ingredient. 

 Without the ice cream maker I combined a few recipes after reading a bunch of vegan ice cream recipes. I thought this turned out very well, but it really seems you could easily tweak it with positive results. 

 The best thing is the recipe is really easy. And you can use up all that leftover...spinach. That's right! There is more spinach in this recipe than any other ingredient. Mine was going to go bad soon, so there you go! You just mix everything in a blender. However, if you are doing this the way I did (with no ice cream maker) you have to be at home or around so you can stir it every hour for like 6-8 hours.

Sugar-free Vegan Pistachio Ice Cream

Adapted from Vedged Out

1 can full fat coconut milk, chilled
1 C almond milk
1/4 C almond butter
2 C packed spinach
2/3 C agave/maple syrup/honey
1 tsp almond or vanilla extract

1/3 C shelled pistachios, roughly chopped

1. Blend all ingredients except pistachios until thoroughly combined. NO spinach pieces!!
If using an ice cream maker, see below for the rest of the steps from here.

2. Stir in pistachios.

3. Pour into a loaf pan. I don't recommend lining it with tin foil because I got pieces in my ice cream from stirring. Maybe parchment paper, or just don't worry about it sticking. 

4. Place in freezer and stir every hour for 6-8 hours to incorporate air. Store in the freezer and eat constantly.

*IF USING AN ICE CREAM MAKER*
Place blended mix in your chilled ice cream maker, and let it run for about half an hour or until thickened and soft-serve like. Gradually add in pistachios until well incorporated. Enjoy as is or freeze for firmer ice cream.