Pistachio Banana Ice Cream
Spinach and kale in your ice cream? You bet! I promise you won’t even taste the greens in this nutrient-packed frozen treat. They give the ice cream a green hue that complements the pistachios, but the sweet banana flavor is what really shines.
- 2 medium ripe bananas peeled and broken into chunks
- 1 14-ounce can full-fat coconut milk
- 1 cup packed spinach
- ½ cup loosely packed chopped kale (about 1 large leaf)
- ½ cup raw shelled pistachios divided use
- ¼ cup honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher or fine sea salt
In a high-speed blender, combine the bananas, coconut milk, spinach, kale, ¼ cup pistachios, honey, lemon juice, vanilla, cinnamon, and salt. Blend on high until creamy and smooth.
Pour into an ice cream maker and freeze according to manufacturer’s instructions. Chop the remaining ¼ cup pistachios. Stir them into the soft ice cream.
Serve immediately for soft-serve style ice cream, or freeze in an airtight container for 3-4 hours to firm up. (Homemade ice cream tastes best when eaten within a few days. Thaw for 10-20 minutes at room temperature before scooping.)
Technique Tip: If you don’t have a high-speed blender, you can still make this ice cream. Instead of pureeing the ¼ cup raw pistachios directly into the ice cream base, grind them separately in a coffee grinder or small food processor first. Use the ground nuts in place of the whole pistachios.
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