No-churn pistachio ice cream made with coconut milk, cashews, and plenty of pistachios! Serve with crushed pistachios as a naturally sweet dairy-free dessert.
Hi, friends, and happy March.
I’ve been holed up, feverishly working on my cookbook draft that is due in less than two weeks!
The pieces are all starting to come together and the manuscript is starting to feel like a cohesive whole that I’m increasingly ready to send out into the world.
But I’m emerging from my writer’s den to share with something sweet and green.
We had some really warm days this week in Virginia where it felt like spring.
M and I walked jacket-less on our normal daily walk, watching the neighborhood awaken to the feeling of spring.
Joyful kids on scooters, geese waddling on grass, the silent promise green buds on trees.
As it starts to get warmer, I’m craving more cold things.
Smoothies in the morning, white wine in the evening, and ice cream…all the time.
When I mentioned making a vegan ice cream, M said that pistachio was one of his favorites.
I’d never had pistachio ice cream before (have you???) so naturally, I had to try it out for myself.
This No-Churner Vegan Pistachio Ice Cream is made with just four ingredients without an ice cream maker for a nutty and creamy dairy-free dessert!