Pistachio Ice Cream + Chocolate Cake Crumble

This creamy and rich pistachio ice cream topped with a chocolate cake crumble is vegan and refined sugar-free. It is so rich, delicious and decadent, you won’t believe it’s good for you!

Pistachio Ice Cream:
1 1/2 cups shelled pistachios
1 1/2 cups full-fat coconut milk
1 1/2 cups almond milk (or other nut milk)
6 fresh soft dates, pitted
1/2 tsp vanilla extract
3 tbsp maple syrup, or more to taste

Chocolate Cake Crumble:
1/2 cup rolled oats (certified gluten-free if necessary)
1/2 cup raw almonds (ideally soaked overnight)
2 fresh soft dates, pitted – or more if needed to achieve desired texture
1/4 cup raw cacao powder
Pinch of sea salt
1 tbsp coconut syrup (I used raw honey)

View the full recipe at The Green Life →