No-Churn, 5-Ingredient Pistachio Ice Cream

No-Churn, 5-Ingredient Pistachio Ice Cream

One of the first fare-weather recipes I shared this year was for No-Churn Rhubarb Crisp Ice Cream. There is some debate in the house on whether making a rhubarb crisp and turning it into ice cream is a good use of time, but I’ll tell you where I stand: ice cream is delicious. Especially when it’s this easy to make!

In that same blog post, I promised to share some of the other recipe adaptions I had tried, including this winner, which causes no hot debates in the house. Other than who is getting the last scoop, of course. All you need is 5 ingredients, including real pistachios. (Real pistachios are important—something anyone who has ever bought a pistachio ice cream that tasted more like pistachio liquor than actual pistachios will understand).

No-Churn, 5-Ingredient Pistachio Ice Cream
No-Churn, 5-Ingredient Pistachio Ice Cream

No-Churn, 5-Ingredient Pistachio Ice Cream

Published July 23, 2019 by
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Serves: 12   |    Active Time: 20 active minutes



Ingredients:

  • 2/3 cup shelled, roasted, unsalted pistachios, divided
  • 1 14-oz can sweetened condensed milk
  • Pinch salt
  • 1/2 teaspoon vanilla extract
  • 2 cups whipping cream 

  • Directions:

    1. Place half (1/3 cup) of pistachios in a blender, and blend on high until a paste begins to form. Add sweetened condensed milk, salt, and vanilla to blender and blend again until fully combined and smooth. Transfer for a small mixing bowl.
    2. In a separate, medium-sized mixing bowl, beat whipping cream with electric beaters until firm peaks form.
    3. Gently fold 1 cup of the whipped cream into the pistachio mixture until combined. Then, scape pistachio mixture into the rest of the whipped cream, gently folding it in. Do not over mix (you want as much air in the whipping cream as possible!). A few streaks of green or white are OK.
    4. Scrape the ice cream mixture into a glass pyrex with air-tight lid (about 9x5 inches, or equivalent volume). Place lid on container, and place flat in freezer for 2 hours.
    5. After 2 hours, gently swirl in remaining pistachios to taste, and sprinkle some pistachios on top. Place lid back on ice cream and freeze for at least 3 more hours before serving.

    No-Churn, 5-Ingredient Pistachio Ice Cream
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    Crunchy Cabbage & Peanut Slaw

    Crunchy Cabbage & Peanut Slaw

    As readers of my monthly newsletter know, I was that girl that brought a salad to a Super Bowl watching party. Yes. (But also, someone should be that person. The salad is always gone at the end of the night--or halfway through the night - and everyone is always glad to at least have a little freshness on their plates between tasting different dips and chips). 

    Where this crunchy cabbage peanut slaw began: I am a pack-my-own lunch kinda gal, but some days getting out of the office just to walk around is really the best medicine. It was a day like that when I wandered to Natural Grocers (a few blocks away), and picked up a prepared salad -- I was craving fresh veggies. The gulp of fresh air was nice, but the salad was dry and pretty boring. It was the idea of the salad that inspired me though: a simple cabbage slaw with a peanut dressing. 

    Crunchy Cabbage & Peanut Slaw
    Crunchy Cabbage & Peanut Slaw

    So I went home and dreamed up a better version, which is still a simple salad but it calls for a LOT of zesty peanut dressing -- a dressing far zestier and more addicting than the original. (So addicting in fact, that it also makes a very good dip for crudités).

    You'll notice right away that this dressing calls for a semi-long list of ingredients. They are (almost) all shelf-stable pantry staples, and despite the list of ingredients the magic of this sauce is in how it's made: plop everything in the blender and go. That's it. This is where I tell you: do not fear that list of ingredients, embrace it. It is worth it. And by the time you've checked to see if you have everything you need, you're only 30 seconds away from finishing the dressing. 

    Crunchy Cabbage & Peanut Slaw

    Crunchy Cabbage & Peanut Slaw

    Published February 19, 2019 by
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    Serves: 4   |    Active Time: 20 minutes



    Ingredients:


    For the peanut dressing (yields about 1 cup):
  • 1/4 cup creamy peanut butter
  • 2 tablespoons olive oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons maple syrup
  • 1 tablespoon soy sauce
  • 2 cloves garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 2 tablespoons water to thin dressing, as needed

  • For the slaw:
  • 3-4 cups finely shredded green cabbage
  • 4-5 green onions, white and dark green parts removed
  • 1/4 cup minced cilantro
  • 2 tablespoons toasted sesame seeds
  • 1/2 cup roasted salted peanuts, roughly chopped
  • Optional additional add-ins we also love: 1 cup chopped bok choy, 1/2 cup chopped sugar snap peas, 1/4 cup minced Thai basil

  • Directions:

    1. Place all ingredients for the dressing, aside from the water, in a blender and purée until smooth. Then, add water as needed to thin dressing as needed (based on preferences).
    2. Sliced green onions and add to a salad bowl with cabbage and cilantro. Toss to combine. Top with sesame seeds and peanuts.
    3. Drizzle with about 1/3 to 1/2 cup peanut sauce, or to taste.

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    Chocolate Chip Energy Bites (With Video)

    This is an older recipe from Foraged Dish that I wanted to spruce up with new photos and a video. These energy bites are so darn delicious — they’ve been in my snack draw at work and I SO look forward to snack time each day! 

    Chocolate Chip Energy Bites
    Chocolate Chip Energy Bites

    Last week I went on a hike in the Front Range with nothing in my bag but my camera, my phone, and a ziplock stocked with these Chocolate Chip Energy Bites. I thought I had my car key too, until 30 minutes in when — oh no! - I noticed the pocket where my key was in was open. Open and empty. 

    I immediately turned on my heels and spent the whole hike downhill with my head turned down, eyes constantly scanning the trail. I tried to soothe my inner chatter box, which, by the time I made it back down to the trailhead with no sign of my keys in sight, was freaking out.  In the end, I had to call for a ride to go get a spare key (thanks, Dad!). 

    But I digress. Casualties of hiking alone are not what this post is about! This post is about the snack I had with me at the time, Chocolate Chip Energy Bites! (The whole hike I kept thinking, well at least if I have to wait a while, I have good snacks…)

    Chocolate Chip Energy Bites
    Chocolate Chip Energy Bites

    These energy bites (or balls, or whatever you want to call them) call for only six ingredients and they just go into your food processor and you roll them up. That’s it! 

    Why macadamias and cashews? Macadamia nuts are extra buttery, which lends very well to this recipe, which taste a lot like a healthy version of cookie dough! At the same time, cashews are a bit starchier than most nuts, and their sweet flavor also gives these bites a bit of a “cookie dough” flavor. 

    Mini chocolate chips are best in this recipe because they distribute into each energy bite well. Each bite has a bit of chocolate and a bit of nut mixture, which sticks everything together. 

    Happy hiking! Take these with you — and don’t lose track of those keys!! 

    Recipe video below!

    Chocolate Chip Energy Bites

    Published January 15, 2018 by
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    Yield: 12   |    Active Time: 20 minutes



    Ingredients:

  • 1/3 cup dates, pitted
  • 1/2 cup macadamia nuts
  • 1/2 cup cashew pieces
  • Pinch of salt
  • 1 tablespoon honey
  • 3 tablespoons mini chocolate chips

  • Directions:

    1. Add dates, macadamia nuts, cashews, salt, and honey to bowl of food processor. Secure lid on food processor and run until the nuts are ground into a corse meal that begins to clump.
    2. Add mini chocolate chips to food processor and pulse, 2-3 times, just until chocolate is evenly distributed.
    3. Scoop a heaping tablespoonful of the mixture into your hands and roll into a ball. Repeat until all of the mixture is used.
    4. Enjoy immediately or store in an air-tight container in the fridge.

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