PISTACHIO CHEESECAKE ICE-CREAM

by @charissa_and_co_wellness

What is your favourite ice-cream flavour?

Today, I wanted to experiment a bit and create a twist, by marrying ice-cream with the cheesecake…along with the flavour profile being a bit of a combination of vanilla pistachio and a subtle sweetness from the vitality greens from Nuzest.

PISTACHIO CHEESECAKE ICE-CREAM

INGREDIENTS

1 Cup pre-soaked cashew nuts

1 Cup pre-soaked pistachios

1 Can of coconut cream

1 Cup of toasted coconut power crunch

1 Serving of Nuzest Good Green Vitality

2 Servings of Nuzest Clean Lean Vanilla protein

1 Can of organic coconut cream

2 Tbsp Monk Fruit syrup

4 Squares of dark chocolate (roughly chopped)

INSTRUCTIONS

Place a large, deep loaf pan or deep pan in the freezer at least 30min prior in making your ice cream base.

Blend all the ingredients together until smooth, apart from the toasted coconut crunch and the chocolate.

Only add the toasted coconut and dark chocolate to the smooth mixture once blended, using a spoon to mix in the chunks of toasted coconut and chocolate.

Pour the mixture into your loaf pan.

To ensure it doesn't become too icy, lightly mix your ice cream ever 20-30 minutes for the first hour. Then allow to set in the freezer for another 1.5 hours.

Allow to thaw for 10minutes before eating. Lightly wet an ice cream scoop in boiling water before scooping the ice cream into your cones or bowl.

Discounts:⁠ (Click here)⁠