Pistachio Almond Nice Cream Recipe
🔪Prep Time: 10 MIN
👩🍳Cook Time: 10 MIN
4 large very ripe bananas (black spot), peeled and frozen
1 small ripe avocado (peeled and de-stoned)
¼ cup (2 oz.) of pistachio butter (store bought or homemade)
1 teaspoon of almond extract
1First peel your very ripe bananas and pop them in the freezer. Freezing the bananas whole prevent them from sticking together. The perfect nice cream banana is past the point where you would want to eat it fresh out of the peel. The skin will be soft and covered all over with dark brown or black spots, indicating that the starches have turned to simple sugars, making them naturally very sweet. Once frozen, cut them into chunks.
2Next add the avocado to the blender container followed by the frozen bananas, pistachio butter and almond extract. You can use half of a large avocado if you don’t have a small one. I like to layer the pistachio butter in between 2 layers of bananas for easier blending. Pistachio butter made from roasted salted pistachios creates a nice rich nutty flavor without making your nice cream taste salty.
3Secure the lid on the blender container and blend, starting on low speed and working your way up to medium. This takes about a minute. The friction of the blades creates heat which will melt your nice cream, so be carefull not to overblend
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