Vegan Pistachio Ice Cream Bars
Vegan Pistachio Ice Cream Bars - Almond paste makes these bars nice and creamy! Photo: Wenke Gürtler
Healthy, because
Even smarter
Nutritional values
This vegan pistachio ice cream provides a mix of different B vitamins, as well as minerals like magnesium and tryptophane.
If you don't have ice cream cups at hand, you can simply fill the pistachio ice cream into a container of your choice and then freeze it in the freezer for 3-4 hours. To make it nice and creamy, don't forget to stir it, preferably every 30 minutes. Before serving, simply drizzle the melted chocolate over the ice cream.
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 12 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 461 mg | (12 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 4 ozs roasted Shelled pistachio (unsalted or salted according to taste)
- 12 ozs Almond milk
- 1 pinch ground vanilla bean paste
- 3 Tbsps white Almond butter
- 2 Tbsps Raw cane sugar
- 1 ¾ ozs Dark chocolate (70% cocoa content; vegan)
Kitchen utensils
Preparation steps
Puree pistachios and almond drink in a blender or food processor for 1-2 minutes. Add tonka bean, almond butter and sugar to the pistachio paste and puree for 1-2 minutes.
Let the mixture freeze in the freezer for 2 hours, stirring vigorously every 30 minutes. Pour frozen pistachio ice cream into the moulds, insert wooden sticks and allow to freeze for about 2 hours.
Remove the pistachio ice cream from the freezer. Chop the dark chocolate and melt over a hot water bath. Pour the liquid chocolate into a higher container. Remove the pistachio ice cream from the molds, dip it briefly in the chocolate or brush it with it and put it back into the freezer (without the molds). Do the same with the remaining pistachio ice cream.
Leave vegan pistachio ice cream in the freezer for at least 10 minutes to allow the chocolate to set.
