Have you ever been to a really good tea house? Where you feel relaxed before you even open the door? In Philly I used to live around the corner from a place called The Random Tea Room. It was tiny, cozy, and they made the BEST chai latte. It was great to meet up with girlfriends, ordering pots of chai while philosophizing the important things of life, such as art, boys & books. This was the real deal. I am not ashamed to say that I used to enjoy walking by here on trash day because it smelled wonderfully of cardamom, ginger & cinnamon. Man, I miss this place.
Since this is one of the first nights it has felt sort of like fall in L.A., it felt like the perfect time to whip up this simple healthy vegan ice cream. Feeling Philly nostalgic, I found this ice cream comforting & refreshing at the same time.
Chai spiced pistachio ice cream
1/2 c. pistachio meats, unsalted
6 coconut ice cubes*
1/2 tbsp. coconut butter
2-3 pitted dates
1 tsp. vanilla
1 1/2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cardamom
pinch of salt
2 ice cubes (optional)
Blend all ingredients on high in high-speed blender (I use a Vitamix), using the tamper to push ingredients into blade, about 1-2 minutes. Top with pistachios if desired.
No Vitamix? No problem. Replace the frozen coconut milk with 1 c. refrigerated coconut milk and combine all ingredients in a blender until a smoothie like consistency. Pour into a glass container and place in freezer, stirring every 30-45 minutes for approximately 3 hours, until ice cream texture is reached.
*I froze light coconut milk in ice cube trays for this recipe and it came out very creamy, but full fat would also work.