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pistachio ice cream image megan hallett happy balance glow market

Image: Simon Pask | The Happy Balance

Pistachio is one of the most underrated flavours of ice cream, in our opinion. Substitute double cream for creamy, plant-based sources of fat including coconut milk, coconut oil and the nuts themselves. Using Medjool dates as the only form of sweetness ensures that instead of peaking into a post-sugar filled ice-cream-inflicted coma, you’ll be glowing and satisfied without feeling stuffed. Best enjoyed on a hot summer’s day, finish with a sprinkling of roasted and crushed pistachios and extra virgin olive oil drizzled on top (the way they do it in Puglia, Italy!) 

Makes: a small tub
Prep: 25 minutes, plus 30 minutes soaking and 3 hours freezing 

75 g (2 3⁄4 oz) pistachios
400 ml (14 oz) can full-fat coconut milk
2 tbsp coconut oil
2 Medjool dates, stoned (soaked for at least 30 minutes in warm water)
2 tsp spirulina 
a light drizzle of extra virgin olive oil, optional 

1. Preheat the oven to 180°C/350°F/gas mark 4. Roast the pistachios on a baking tray for 10 minutes, then leave to completely cool.

2. Once cool, place the pistachios in a food processor or blender and blend until the oil breaks down and a butter forms. This can take up to 10 minutes and the mix should be runny.

3. Add the remaining ingredients, with the exception of the olive oil, as the blender runs for a good few minutes. You should have a silky- smooth mix by the end. Pour into a tub and place in the freezer to set.

4. Give the ice cream a good mix every hour or so until you no longer can. The ice cream should be solid after a three-hour freeze and will keep nicely for up to two weeks. Remove from the freezer for 10 minutes or so to defrost before eating. Drizzle with extra virgin olive oil, to serve.

This recipe is from The Happy Balance, The original plant-based approach for hormone health (60 recipes to nourish body and mind). If you're interested in hormone health and like this recipe, we highly recommend you check it out.

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