This creamy whole food dessert provides protein, healthy fats and key nutrients that help support a healthy nervous system, stable energy levels and recovery during periods of stress.
Pistachio Ice Cream
By Holist
Pistachio Ice Cream
Holist
6-8
15 minutes
380
dessert
Chief Vanilla Collagen + Chief Pistachio Collagen Bars: Provide collagen-rich amino acids, including glycine. Glycine plays an important role in the nervous system and has been studied for its potential role in promoting relaxation, supporting sleep quality and helping the body recover from stress.
Cashews: Naturally contain magnesium, copper and healthy fats. Magnesium is involved in hundreds of reactions throughout the body and plays an important role in nervous system function, muscle relaxation and energy production.
Pistachios + Pistachio Butter: Provide healthy fats, vitamin B6 and antioxidants. Vitamin B6 is involved in the production of neurotransmitters such as serotonin and GABA, which help regulate mood and support nervous system function.
Dark Chocolate: Contains antioxidant polyphenols and naturally occurring compounds that may help support mood and overall wellbeing when enjoyed as part of a balanced diet.
Ingredients
- 3 Chief Pistachio Collagen Bars, roughly chopped (chocolate coating included)
- 1 cup raw cashews, soaked and drained
- 1 x 270ml can coconut cream
- ⅓ cup Chief Vanilla Collagen
- ⅓ cup pistachio butter
- 1–2 tbsp maple syrup
- Pinch sea salt
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- 80–100g dark chocolate
- 1 tbsp coconut oil
- Pinch sea salt
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- Crushed pistachios
- Flaky sea salt
- Extra chopped Chief Pistachio Collagen Bar
Directions
- Place the soaked cashews, coconut cream, Chief Vanilla Collagen, pistachio butter, maple syrup and sea salt into a high-speed blender.
- Blend until completely smooth and creamy. Transfer to a loaf tin or freezer-safe containe & place in the freezer for 5-10 minutes.
- Whilst in the freezer, chop your Chief Pistachio Collagen Bars. Once chopped mix through your semi-frozen ice cream mixture.
- Freeze for at least 6 hours or overnight until firm.
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In a small bowl, gently melt the dark chocolate and coconut oil together until smooth.
Stir through a pinch of sea salt.
Allow to cool slightly until still pourable.
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Remove the ice cream from the freezer and allow it to sit at room temperature for 10–20 minutes.
Scoop into bowls or cones.
Drizzle generously with the magic shell.
Finish with crushed pistachios, flaky sea salt and extra chopped collagen bar if desired.
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