½cuploosely packed chopped kale (about 1 large leaf)
½cupraw shelled pistachiosdivided use
¼cuphoney
1tablespoonfresh lemon juice
1teaspoonpure vanilla extract
½teaspoonground cinnamon
¼teaspoonkosher or fine sea salt
Instructions
In a high-speed blender, combine the bananas, coconut milk, spinach, kale, ¼ cup pistachios, honey, lemon juice, vanilla, cinnamon, and salt. Blend on high until creamy and smooth.
Pour into an ice cream maker and freeze according to manufacturer’s instructions. Chop the remaining ¼ cup pistachios. Stir them into the soft ice cream.
Serve immediately for soft-serve style ice cream, or freeze in an airtight container for 3-4 hours to firm up. (Homemade ice cream tastes best when eaten within a few days. Thaw for 10-20 minutes at room temperature before scooping.)
Notes
Technique Tip: If you don’t have a high-speed blender, you can still make this ice cream. Instead of pureeing the ¼ cup raw pistachios directly into the ice cream base, grind them separately in a coffee grinder or small food processor first. Use the ground nuts in place of the whole pistachios.