Aénshent Recipe: Nootropic Vegan Pistachio Ice Cream

If you live in the UK, you might have noticed the latest viral food trend: pistachio flavoured everything. From croissants filled with pistachio butter to pistachio ice cream, it's hard to resist the allure of this exotic flavour. This has been my favourite ice cream flavour since a family holiday to Cyprus when I was about 8 and the taste transports me back every time.

Today, I'll guide you through a simple and delicious six-ingredient ice cream recipe that not only satisfies your taste buds but also incorporates the nootropic benefits of Lion's Mane. Get ready for a yummy treat that's not only delicious but also great for the mind!

Ingredients:

• 200g shelled pistachios

• 200g coconut milk

• 1 tsp lion's mane extract or powder

• 1 tsp vanilla extract

• 2 tsp date syrup (adjust to taste)

• Pinch of salt to bring out the flavours

Instructions:

1. Prepare the pistachios: Place the shelled pistachios in a food processor or blender and pulse until they are finely ground. You can leave some larger chunks for added texture if desired.

2. Make the ice cream base: In a separate bowl, combine the coconut milk, lion's mane extract or powder, vanilla extract, and date syrup. Stir well to ensure all the ingredients are fully incorporated.

3. Blend the pistachios with the ice cream base: Add the ground pistachios to the ice cream base and mix thoroughly until the mixture is smooth and creamy. If you prefer a chunkier texture, you can reserve a small portion of the ground pistachios to add later.

4. Chill the mixture: Transfer the pistachio ice cream mixture to a covered container and place it in the refrigerator for at least 2 hours, or until thoroughly chilled. This step helps the flavours to meld and allows the ice cream to set properly.

5. Re-blend the chilled mixture - Transfer the chilled ice cream mixture back into the blender to create a soft serve ice cream

6. Optional: If you saved some ground pistachios earlier, you can add them during the last few minutes of blending to incorporate some additional texture into the ice cream.

7. Serve and enjoy: When ready to serve, scoop the nootropic vegan pistachio ice cream into croissants, cones or into a bowl. You can garnish with a sprinkle of crushed pistachios and rose petals like I did.

This recipe yields approximately 4 servings of delicious and creamy nootropic vegan pistachio ice cream. Enjoy its unique flavour and the cognitive benefits of the lion's mane extract!

Organic Lions Mane Mushroom Powder

£16.00