Pistachio Coconut Ice Cream

Ingredients:

  • 2 scoops Zen Basil Protein Mix
    (20g fiber, 18g omega, 17g plant protein, antioxidants, and polyphenols)

  • 1 can (13.5 oz) full-fat coconut milk

  • 1 cup pistachios

  • ¼ to ½ cup pure maple syrup (to taste)

  • 1 tsp pure vanilla extract

  • ¼ tsp salt

  • Toppings:

    • 5 to 8 dates, chopped into small pieces

    • A handful of chopped pistachios for garnish

Instructions:

  1. Blend Base:
    In a blender, combine coconut milk, pistachios, maple syrup, vanilla, and salt. Blend until smooth and creamy.

  2. Add Protein Mix:
    Add Zen Basil Protein Mix and pulse until just combined—do not over-blend.

  3. Fold in Dates:
    Gently fold in chopped dates and a handful of extra pistachios for texture.

  4. Freeze:
    Pour the mixture into a freezer-safe container (like a loaf pan). Smooth the top and freeze overnight or until fully solid.

  5. Serve:
    Let the ice cream sit at room temperature for 10 minutes before scooping to soften. Enjoy!

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