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 soaked in water

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 (pre-soaked), maple syrup, vanilla, and salt. Blend until smooth and creamy.

2. Add Protein Mix:
   Add Zen Basil Protein Mix and stir.

3. Topping:
   Top with chopped dates and a handful of extra pistachios.

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!