Creamy Pistachio and Cardamom Ice-Cream

pistachio ice-cream

I’m crazy about nuts and seeds and dried fruits! They’re like candy to me (no guilt there:-). I either eat them as is, or chop them up and put them in my salads. I’m just a nutty kind of gal! Recently I’ve been making nut butters galore (my poor husband, he’s certain I’ve gone totally nuts with this latest obsession!) but that’s for a different post.Today I want to share with you a recipe I put together for a very delicious and “guilt free” ice-cream. Partial inspiration for this was from a trip we took a couple of weeks ago to sunny Northern Cyprus. Can I just say, some countries and cultures sure know how to make delicious morsels of sheer bliss with nuts, honey and dried fruit. REAL food! They have an abundance of sweets and desserts just oozing with REAL flavors. They can be slightly on the sweet side, I’ll admit — but all you need is one or two little pieces and your sorted!

This recipe is so easy to make, and can be the basis for just about any flavor ice-cream, totally dairy free! I’ve put the very powerful spice–Cardamom, which is quite a potent flavor and may or may not be to everyone’s taste buds. I would say give it a try! (If you need some convincing just have a read at a few of its health benefits)
 Benefits of Cardamom:
  •  Aids digestion – similar to ginger it helps digestive problems, nausea, acidity, bloating, gas,etc. 
  • Lowers blood pressure – and avoids blood clotting.
  • Anti inflammatory – similar to turmeric it has properties to minimize pain and swelling. 
  • Anti oxidant – helps keep away free-radicals that cause cellular aging. 
  • Mouth Freshener – keeps bad breath at bay, infections in the mouth, colds and flu’s.   
  • Detoxify – assists the body in eliminating waste through the kidney’s. Combats bladder infections, excess water, and toxins. 

Pistachio & Cardamom Ice-cream Recipe

Ingredients:

200 grams cashew nuts (soaked overnight)

1 1/2 cups of almond milk/or water from the soaked cashew nuts

1/2 cup honey

50 grams pistachio’s (roughly chopped) 

1 tsp cinnamon 

4 green cardamom pods (make sure to remove the shell)
 Directions: 
It’s important to soak the cashews overnight or at least for a good 5-6 hours so that they become soft and creamy.
Put the pistachio’s and cardamom into your food processor (or use pestle and mortar) and blend till ground, making sure the cardamom pods are well crushed (nothing like biting into one of those babies whole…not very pleasant!).  Drain the cashews saving 1 1/2 cups of water, or alternatively use almond milk. At this stage put all the ingredients except the pistachio’s and cardamom into your food processor or blender, and blend till creamy and smooth. When mixture is smooth throw in the roughly chopped pistachio’s, transfer to your ice-cream machine. If you don’t have an ice-cream maker, put the mixture in to a container in the freezer, stirring a few times as it freezes to avoid ice crystals.
Serve and enjoy! 

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