Pistachio Orange Citrus Ice Cream

A Treat with Plant Protein and a Florida Citrus Twist

• Coconut cream and pistachio butter provide a blend of medium‑chain triglycerides (MCTs) and monounsaturated fats, supporting:

  • Steady energy and fullness

  • Glowing, hydrated skin

  • Better absorption of fat‑soluble nutrients.
    

• Orange paste brings vitamin C and flavonoids that help reduce oxidative stress and support collagen production.
  

• Pistachios and sea salt contribute potassium, magnesium, and trace minerals that help with muscle function, hydration, and electrolyte balance.

Ingredients

Yeilds a half-gallon = 12 servings

• 1 ½ cups coconut cream

• 2 cups almond milk

• 1 cup pistachio butter

• ¼ cup orange paste

• ¼ cup organic cane sugar

• 2 tbsp. dextrose (to taste)

• 1 tsp. vanilla extract

• ½ tsp. fine sea salt

Toppings (optional)

• Dark chocolate chips

Directions

1. Combine all ingredients in a blender. Blend everything until smooth.

2. Chill the mixture for 2–3 hours.

3. Churn in an ice cream maker until thick.
   OR freeze for 30 minutes, then whisk in a shallow dish. Repeat 3x or until soft-serve consistency.

4. Store in a sealed container to freeze solid.