Who says you can't have ice cream on a hot (February) day for breakfast? Sweet (and a little salty)...mmmm.
3-4 cups pistachios
2 1/4 cups organic sugar (mine is cane/brown, if you want a brighter green ice cream then use white)
1 1/4 cup almond milk
3 teaspoons vanilla
1/4 cup spinach, just trust me
2 tablespoons coconut oil
1 heaping scoop of vanilla Orgain protein powder ** optional
1. Boil 5 cups of water with 2 cups of shelled pistachios for appx. 20 minutes. If you bought de-shelled, that's fine, easier work for you in the end!
2. Drain the soaked pistachios and let them dry out. Once dry, put in food processor with sugar, coconut oil, vanilla, and spinach. Blend until smooth.
3. Take the rest of your non-boiled pistachios, unless you want a couple extra for topping, and de-shell them. Place the pistachios into the food processor with the almond milk and protein powder (optional). Blend everything all together.
4. Pour batter into a freezer safe container and cover with saran wrap for 2-3 hours.