Pistachio Nice Cream
Pale-green, nutty pistachio soft-serve built on frozen banana and real ground pistachios — no artificial color, no sugar. Riding the pistachio-everything wave, the wholesome way.
Why you'll love this recipe
- An old world recipe, made the way it always was
- Not one spoon of refined sugar
- No baking required
- Makes enough for 4
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 4 ripe bananas, sliced and frozen
- 1/2 cup (60 g) shelled pistachios (plus extra to top)
- 2 tbsp raw honey
- 1/4 tsp almond extract, pinch salt
- 2–4 tbsp milk of choice to blend
How to make it
Blend the pistachios to a fine meal first.
Add frozen banana, honey, almond extract, salt and a splash of milk.
Blend, scraping down, until it turns to creamy soft-serve.
Serve at once as soft-serve, or freeze 1 hour for scoopable.
Top with chopped pistachios.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Pistachio Nice Cream
Pale-green, nutty pistachio soft-serve built on frozen banana and real ground pistachios — no artificial color, no sugar. Riding the pistachio-everything wave, the wholesome way.
Ingredients
- 4 ripe bananas, sliced and frozen
- 1/2 cup (60 g) shelled pistachios (plus extra to top)
- 2 tbsp raw honey
- 1/4 tsp almond extract, pinch salt
- 2–4 tbsp milk of choice to blend
Instructions
- Blend the pistachios to a fine meal first.
- Add frozen banana, honey, almond extract, salt and a splash of milk.
- Blend, scraping down, until it turns to creamy soft-serve.
- Serve at once as soft-serve, or freeze 1 hour for scoopable.
- Top with chopped pistachios.
