Vegan blackberry ice cream with salted pistachios

blackberry pistachio ice cream

Is there a better way to spend the last days of summer than to sit in the sun and enjoy a big bowl of delicious ice cream? I don’t think so. As in my first recipe for homemade ice cream, I used frozen banana slices as base, which are very versatile for making you own ice cream. And you can always get them at your local supermarket, so no need for any fancy or expensive ingredients. And you don’t need any additional sugar! The banana slices are even sweet enough so that they nicely balance the sourly taste of blackberries with lightly salted roasted pistachios (yes, salted, you read that right). I know that salty ingredients and ice cream seem to be a rather odd combination, but I promise you will not regret trying this out. If you are not sure if you will like this, go for unsalted pistachios first, and try to gradually replace them with salted ones.

You need:

  • 1 ripe banana, peeled
  • 2 tablespoons of blackberries
  • 1 tablespoon of salted, roasted pistachios, shelled

Cut the banana in slices and freeze for at least 90 minutes. To prevent the ice cream from getting to soft, refrigerate the other ingredients for the same time span. Combine the banana slices and blackberries in a food processor and blend until smooth. You will probably have to scoop down the fruits a few times, so make sure to check on the progress regularly. Add the pistachios (keep a few aside for serving) and process for about 20 seconds – you still want to have some pistachio ‘chunks’ in there, so don’t blend them to finely. Scoop the ice cream from the food processor, sprinkle with the remaining pistachios and serve immediately. Enjoy!


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