Some might say it’s a bit late in the season for ice cream, I say, there is no ice cream season! Ice cream is always a good idea. Truthfully, though, I am about three years late with this post. More on that later.
This heavenly tasty Pistachio Ice Cream recipe also marks the first post on my new blog Süssholz! A very warm welcome to all of you – I am so glad you are here!
It’s been a long and strange process that led me to this new home on the web; some of you may remember The Clean Dish – my first attempt at contributing healthy, home crafted recipes with a dash of food politics to the online world. I started four years ago! I had a good – nay, great run. Right of the bat, I garnered a lot of attention, had lots of features in online magazines and even offers to be featured in print publications. It was a fun, exciting time!
However, not long after I started my food blog, I ran into several issues. I knew I wanted to monetize my blog but at what cost? Was I willing to run ads of corporations I was publicly calling out on producing GMO-riddled junk food? Agree to be sponsored by brands with dubious ethics and a known history of lying to consumers?
I struggled for a long time. Many fellow bloggers advised me that you “had to play the game”. Make concessions. Not to be dogmatic.
It never felt right, though, and I’m glad to say that I never truly compromised myself. I tried to “do what it takes” but it felt dishonest, like I was betraying everything I stand for. So, I kept blogging, trying to strike a balance by carefully vetting potential partners but I didn’t feel passionate about it. What I found out about myself is that I am not half as business-minded as I thought I was. Dealing with the administrative side of things left me feeling drained and it wasn’t long before I felt totally uninspired which, in turn, affected the content I was producing.
In the midst of all this, I kept getting more and more requests for my food photography. Since I am a self-taught photographer, I was shy about the image I took and ever so critical with myself. Over time, though, I started to gain confidence; my images improved, job offers kept coming in and I started to embrace food photography and make it my focus.
Long story short, I felt it was time for a change; my old internet presence no longer carried the message I wanted to send to the world. Also, suddenly, the whole world was “eating clean” (something I advocated on my blog), except it’s all a cheap marketing ploy that I don’t want to be associated with and even though I am every bit as passionate about food politics as I used to be, I feel much more comfortable being creative rather than being critical.
Süssholz is my new home; a place where I showcase my photography and select recipes. Quality over quantity. No more frantically posting three times a week, because Google will reward me with SEO brownie points (or not, who the hell actually knows?) or to satisfy sponsors or anybody else out there who has exceptions. This is just me – I’m giving you the best I have and I am so glad you are here to follow along!
About three years ago, the lovely Kelly Brozyna from The Spunky Coconut asked me if I would review her then new book “Dairy Free Ice Cream”. The answer was – – heck yah! So, I got an advance copy of this wonderful book in the mail… and I hate to admit it but I procrastinated. And procrastinated some more. Then we had to move, and move again. Throw in some more procrastination, fast forward three years and here we are.
Ironically, this book couldn’t have been a better match on my former clean & healthy food blog as all recipes are without dairy, eggs, gluten, soy and refined sugar. I definitely missed an opportunity back then.
I hope, though, that I can somewhat make up for lost time, at the very least by showing much better pictures than I would have back in the day. All of Kelly’s recipes that I have tried have proven to be mighty delicious! When it comes to ice cream, though, I am into classic flavors so I picked the Pistachio ice cream recipe – and, oh! What a delight!
Vegan Pistachio Ice Cream
Prep time: 10 minutes
Makes 1 to 1½ quarts
- 1 cup shelled, roasted, salted pistachios
- ½ cup maple syrup or for non-vegans, raw honey
- 1 (13.5-ounce) can of full-fat coconut milk
- 1 cup almond, cashew, or hemp milk
- 1 tablespoon nut butter (e.g. coconut spread)
- 1 teaspoon vanilla extract
- Add the pistachios to a food processor fitted with an S-shaped blade. Purée until it has the consistency of a very fine meal.
- Add the maple syrup or honey to the food processor and purée until it is almost butter, scraping the sides as necessary while puréeing. Add some of the coconut milk if the mixture gets stuck.
- Add the coconut milk, almond, cashew or hemp milk, nut butter and vanilla extract. Purée until smooth.
- Freeze for about an hour or refrigerate until cold.
- Pour into the ice cream machine and churn per the manufacturer’s instructions.
- Eat right away or freeze until hard for pretty scoops.
Recipe borrowed from “Dairy Free Ice Cream” cookbook by Kelly V. Brozyna