Salted Pistachio Vegan Ice Cream

I’ve been planting a set of a hundre heirba luisa – lemongrass plants on the land. First amongst the garden, the vegetables, where they keep away bugs. Then, in a border along the peanut garden. Up the stairs between each plant; a series in the back garden to take up  ornamental space; two on each side of the wheatgrass; then a circle of twelve around the banana trees, like a clock! But I still had thirty left. I took the shovel out to the line of thirty banana trees, which sounded so perfect, knelt down to do the first one, when I noticed a “Tiko-hole” which he’d dug. Perfect! I didn’t have to dig! So my last lemongrass will be in all the newly-dug holes of Tiko. Thanks, Tiko!


Recipe of the Day – Salted Pistachio Vegan Ice Cream


  • 4 c. coconut milk
  • ⅓ c. coconut syrup
  • ⅓ c. coconut sugar
  • 3½ chocolate pieces/cacao nibs
  • ⅓ c. cacao powder
  • 2 T. chia seeds soaked in 6 T. water
  • Pinch vanilla powder
  • ½ c. pistachios, chopped
  • ½ tsp. salt
  • Directions:
  1. Freeze the base of your ice cream maker.
  2. In a small bowl, mix the coconut milk with the chia seeds and set aside.
  3. Combine the rest of the ingredients, then stir in the chocolate bits and nuts.
  4. Refrigerate for 4 hours or overnight, until the chocolate mixture is cooled (it is important that the mixture is as cold as possible before churning).
  5. Churn the ice cream in the ice cream maker until it thickens to the consistency of soft serve, adding in ½ cup chopped pistachios and the salt crystals as the mixture churns.
  6. Press a piece of parchment or wax paper into a rectangular baking pan, then scrape in the ice cream. Freeze for 4 hours for a hard ice cream texture.

Word of the Day – puro – pure

Tip of the Day – When my son was visiting last Christmas, we stood in the square while he commented, with a smile, “I like how the people of the town enjoy their ice cream. They have no inhibitions, just pure joy on their faces.” Enjoy your ice cream and do nothing else.

Hit “subscribe” to get these recipes in your emails. It’s free!

Published by

Leave a Reply

Your email address will not be published. Required fields are marked *