Guest Post: Green Tea Ice Cream with Pistachio Praline

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Excited to have Monica from The Movement Menu on the blog today to share her amazing ice cream recipe! We haven’t exactly hit summer here in Colorado, it snowed on Sunday, but I am ready for it. Ready for tank tops, ready for ice cream, ready for patios, and ready for late night BBQ’s. Oh, and ready to be tan. I mean…ready to get more Vitamin D. If you’re craving summer, you’re going to love this ice cream recipe that has an extra treat on the side! Enjoy!

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Summer is near, and my ice cream churner is already exhausted. Lately, I have been ogling over anything and everything matcha flavored. Whenever I grab sushi, I’m always tempted to finish off my meal with a bowl of green tea ice cream. However, we usually go to all-you-can-eat so it is rare that I have room in my belly. That’s why I am so overjoyed and relieved that I finally made green tea ice cream at home.

This ice cream tastes like the real deal. I fooled my sister and fiancé into thinking I picked it up from a Japanese restaurant. Little did they know, it is refined sugar and dairy free! There is no option to eat this ice cream without a huge chunk of the pistachio praline with it. In fact, you should scoop the ice cream directly onto the praline and eat them together.

My inspiration for this praline came from Juli’s Pecan Praline. She made this ooey gooey Pecan Pie Brittle several years ago, and I still dream of it. No joke. I substituted the pecans for pistachios, and the results were otherworldly.

I’ll say no more, and leave you to the tantalizing photos and recipe! Happy Tuesday.

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Guest Post: Green Tea Ice Cream with Pistachio Praline

0.0 rating
PREP 5 mins
COOK 25 mins
TOTAL 30 mins
Yields 6

INGREDIENTS :

    For the ice cream

    • 18 ounces full fat canned coconut milk
    • 1/2 cup unsweetened coconut milk (from the carton or homemade)
    • 1/4 cup grade b maple syrup
    • 2 tablespoons pure matcha powder (start with 2, and add 1/2 tablespoon if it isn't strong enough for you)
    • 6-8 dates (enough to fill 1/3 cup)
    • 1/4 teaspoon xantham gum
    • 2 tablespoons liquid chlorophyll (optional: for a richer green color)

    For the pistachio praline

    • 1/4 cup grade b maple syrup
    • 1/4 cup raw honey
    • 1/4 cup coconut oil
    • 1/4 cup coconut butter (coconut cream concentrate or coconut manna)
    • 1 teaspoon ground cinnamon
    • 1 teaspoon pure vanilla extract
    • 1/3 cup shelled pistachios
    • pinch of sea salt

    DIRECTIONS :

    1. In a high-speed blender, combine canned coconut milk, unsweetened coconut milk, maple syrup, matcha powder, and dates until everything is well combined. If you are using the liquid chlorophyll, you will want to blend this in as well.
    2. Then, stir in the xantham gum.
    3. Move the mixture into the refrigerator to chill for 2 hours. *If you let it sit overnight, it will turn into a mousse!)
    4. Then, turn on your pre-chilled ice cream maker.
    5. Pour in the mixture, and let it churn for 20-25 minutes, until it reaches your desired consistency.
    6. Next, make the pistachio praline. Place a medium saucepan over medium heat.
    7. Add a tablespoon of the (1/4 cup) coconut oil to the pan and add the shelled pistachios. Toss around to coat in the oil and keep moving the pan around in order to roast the nuts, without burning them.
    8. When the pistachios begin to slightly brown, add in the honey and maple syrup. Mix well with a spatula.
    9. Once this mixture begins to thicken a bit, add in the coconut oil and coconut butter. Continue mixing with a spatula, in order to prevent the coconut butter from burning and sticking to the sides of the pan.
    10. Next, add in the cinnamon, vanilla extract and pinch of sea salt.
    11. Once everything has been combined well, turn the heat to a low simmer for 4-5 minutes and let the mixture thicken a bit.
    12. While this is happening, line a 8x8 baking dish with parchment paper. Make sure you press the parchment down into the sides of the baking dish.
    13. Pour the pistachio mixture into the parchment-lined dish and use a spatula to spread the mixture into all of the corners of the pan. You will want an even layer.
    14. Place this dish into the freezer for at least an hour. The mixture will be hard, yet chewy when it is done setting.
    15. Use a knife to break it into pieces, and serve it with the green tea ice cream.

    by

    INGREDIENTS :

      For the ice cream

      • 18 ounces full fat canned coconut milk
      • 1/2 cup unsweetened coconut milk (from the carton or homemade)
      • 1/4 cup grade b maple syrup
      • 2 tablespoons pure matcha powder (start with 2, and add 1/2 tablespoon if it isn't strong enough for you)
      • 6-8 dates (enough to fill 1/3 cup)
      • 1/4 teaspoon xantham gum
      • 2 tablespoons liquid chlorophyll (optional: for a richer green color)

      For the pistachio praline

      • 1/4 cup grade b maple syrup
      • 1/4 cup raw honey
      • 1/4 cup coconut oil
      • 1/4 cup coconut butter (coconut cream concentrate or coconut manna)
      • 1 teaspoon ground cinnamon
      • 1 teaspoon pure vanilla extract
      • 1/3 cup shelled pistachios
      • pinch of sea salt

      DIRECTIONS :

      1. In a high-speed blender, combine canned coconut milk, unsweetened coconut milk, maple syrup, matcha powder, and dates until everything is well combined. If you are using the liquid chlorophyll, you will want to blend this in as well.
      2. Then, stir in the xantham gum.
      3. Move the mixture into the refrigerator to chill for 2 hours. *If you let it sit overnight, it will turn into a mousse!)
      4. Then, turn on your pre-chilled ice cream maker.
      5. Pour in the mixture, and let it churn for 20-25 minutes, until it reaches your desired consistency.
      6. Next, make the pistachio praline. Place a medium saucepan over medium heat.
      7. Add a tablespoon of the (1/4 cup) coconut oil to the pan and add the shelled pistachios. Toss around to coat in the oil and keep moving the pan around in order to roast the nuts, without burning them.
      8. When the pistachios begin to slightly brown, add in the honey and maple syrup. Mix well with a spatula.
      9. Once this mixture begins to thicken a bit, add in the coconut oil and coconut butter. Continue mixing with a spatula, in order to prevent the coconut butter from burning and sticking to the sides of the pan.
      10. Next, add in the cinnamon, vanilla extract and pinch of sea salt.
      11. Once everything has been combined well, turn the heat to a low simmer for 4-5 minutes and let the mixture thicken a bit.
      12. While this is happening, line a 8x8 baking dish with parchment paper. Make sure you press the parchment down into the sides of the baking dish.
      13. Pour the pistachio mixture into the parchment-lined dish and use a spatula to spread the mixture into all of the corners of the pan. You will want an even layer.
      14. Place this dish into the freezer for at least an hour. The mixture will be hard, yet chewy when it is done setting.
      15. Use a knife to break it into pieces, and serve it with the green tea ice cream.

      by

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      1959244_3262365954969_4038206179897407282_n
      Monica is the creator of The Movement Menu where she shares her infatuation with all things FOOD and FITNESS. She writes her blog from the outskirts of San Diego, California. On her blog, she shares creative recipes such as Salted Caramel Shortbread Ice Cream Sandwiches to Plantain Chips with Maple Bacon Aioli. Her goal for her blog is to inspire YOU to change your lifestyle. If you don’t cook, she wants you to start. If you have been glued to your couch everyday before and after work, she wants you to get up and get moving.
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      Oh, Hi! I’m Juli.

      I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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      12 thoughts on “Guest Post: Green Tea Ice Cream with Pistachio Praline”

      1. I have held out buying an ice cream maker in the fear that I might not be able to stop using it if I have one. I would make everything (and I mean EVERYTHING) into ice cream. This might be the recipe that pushes me over the edge though. Thanks. I see lots and lots of green ice cream in my future…

      2. Can this be made by freezing the ice cream mixture in ice cube trays then processing it in the food processor until it’s creamy?

      3. I have been following your blog for a long time and I just love it! I love your writing — your sarcasm and snark remind me so much of myself!

        But seriously. I have been wanting an ice cream maker for the loooooooongest time and I finally pulled the trigger just because of this recipe. Between this and the salted caramel ice cream sandwiches I just cannot wait for it to get here!

      4. Well, since it’s paleo… back away everybody, I’m hungry! Okay, okay… I’m just kidding. This looks like just about the most perfectest (is that a word?) dish to finish any meal. I think the hardest thing to let go when eating paleo is ice cream. Finding recipes that are worth the calories are few and far between. This, being an obvious exception. Thanks!

      5. Hi. Love you, your website & pup! I am now on Paleo Autoimmune Protocol which is not very flavorful 🙁 So I am trying to AIP more interesting recipes. MY QUESTION —
        For your ice cream recipe- Could I substitute Gelatin for xantham gum as a stabilizer? ( cannot have xantham gum on Paleo AIP at all) Thank you in advance !!!!

        1. Unfortunately I can’t answer that – this recipe was a guest post, but I’ve also not tried that substitution. Makes sense though, so maybe give it a try and report back!

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