Pistachio Chocolate Chip Coconut Milk Ice Cream

Pistachio Chocolate Chip Coconut Milk Ice Cream is the perfect dessert for these crazy sunny winter days (I’m definitely daydreaming about Springtime). Coconut Milk ice cream is dairy-free and made simply, quickly in a Blendtec blender! Salty pistachios combine with rich dark chocolate in a cardamom-spiced  coconut milk ice cream. 

Pistachio Chocolate Chip Coconut Ice Cream  // treatswithatwist.com

Is it super sunny where you are? I swear I was wearing shorts yesterday! In January! Isn’t that crazy?! Are you getting what I’m getting at…?

Ice cream in January is an amazing idea. I’m not one of those people that can only have ice cream in the dead of summer and I’m guessing you’re not either. I’m sure you’re slowly mixing a hot chocolate and thinking, “I wish this was ice cream…but I won’t admit that out loud…”

Well, I’ve done it for you!

And making this ice cream is SO easy, you’ll be making it everyday. You can totally blame me for that.

I made this incredible Pistachio Chocolate Chip Coconut Milk Ice Cream in a Blendtec 725 blender! Trying out this blender has been such a fun adventure! I love that it has a touch screen! You can select from preset cycles like Whole Juice, Salsa, Ice Cream, Dry Grinding, Hot Soup, or the Clean cycle, OR you can control the sliding panel and choose your own speed (or pulse!). And because it has the “Wild Side+” jar, which is a flat extra side, you don’t need a plunger to push down ingredients into the blade.

I also have the Twister Jar. I just have to say, this is SO cool. It’s a smaller jar attachment for the blender that has little scraping twisting blades coming from the lid so you can make really thick things, like nut butters, without constantly stopping your blender and scraping down the sides! Trust me, as someone who has other “professional” blenders and equipment and makes her own nut butters, this is amazing. 

Pistachio Chocolate Chip Coconut Milk Ice Cream 1

 

Pistachio Chocolate Chip Coconut Milk Ice Cream 3

Pistachio Chocolate Chip Coconut Milk Ice Cream 2

Pistachio Chocolate Chip Coconut Milk Ice Cream 10

Pistachio Chocolate Chip Coconut Milk Ice Cream 4

Back to the ice cream! This ice cream is made totally from coconut milk (the real, full fat, unsweetened stuff in the can, not a carton). It’s smooth and creamy and so delicious. It is sweetened with coconut sugar (keeping with the theme) which gives it a golden caramel color and makes the ice cream subtly sweet without spiking your blood sugar. It is lightly flavored with cardamom and vanilla, then studded with chips of dark chocolate, pistachios, and toasted coconut. The healthy fats, antioxidants, and decadent flavors will keep you satisfied and rock your taste-buds!

There’s a trick to making ice cream in the blender, and the Blendtec specifically. You need to freeze your coconut milk in an ice cube mold. Then only add minimal liquid to it when you’re blending (no more than 3 Tbs). The Blendtec will whip it all up into a soft-serve consistency! [Trust me, I made this recipe 3 times before I got it right, always adding too much extra coconut milk or coconut cream to the blender, resulting in just a bunch of milkshake…tastes good but totally not what I wanted. Minimal liquid = ice cream.]

Then, you stir in any add-ins [I pulsed chocolate and pistachios in the blender before I started] and either eat it right there or put it in the freezer to freeze up a bit.

Secret ingredient? Vodka! Trust me. Stirring in ½ tsp. of vodka keeps this coconut milk ice cream scoopable. If you don’t add it, your ice cream will freeze into a brick (no bueno). The flavor is 100% undetectable. If you’re just plain uncomfortable with it, try adding 1 tsp of a starch (like corn starch or tapioca starch) to the ingredients in the blender when it is blending. But it won’t work as well. I’m not a huge drinker (ie I’m all about the wine) so I bought one of those tiny airplane sized bottles of Vodka just for this, that way I’m not left with a huge bottle at the end of the day.

Pistachio Chocolate Chip Coconut Milk Ice Cream 5

Pistachio Chocolate Chip Coconut Milk Ice Cream 6

Pistachio Chocolate Chip Coconut Milk Ice Cream 8

Pistachio Chocolate Chip Coconut Ice Cream 9

I can’t wait to hear what you think of this ice cream after you’ve made it! It’s a definite favorite in my house!

Pistachio Chocolate Chip Coconut Milk Ice Cream from treatswithatwist.com

Pistachio Chocolate Chip Coconut Milk Ice Cream
Pistachio Chocolate Chip Coconut Milk Ice Cream is the perfect dessert for these crazy sunny winter days (I'm definitely daydreaming about Springtime). Coconut Milk ice cream is dairy-free and made simply, quickly in a Blendtec blender! Salty pistachios combine with rich dark chocolate in a cardamom-spiced coconut milk ice cream. (makes 1 pint)
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Ingredients
  1. 1 (12.5 oz) can coconut milk (full fat, unsweetened)
  2. ½ cup coconut sugar
  3. ½ tsp. vanilla extract
  4. ¼ tsp. ground cardamom
  5. ½ tsp. vodka*
  6. 3 Tbs. dark chocolate (chips or bar)
  7. 3 Tbs. roasted, salted pistachios
  8. 1 Tbs. unsweetened coconut, toasted
Instructions
  1. PREP: Shake your can of coconut milk vigorously for 30 seconds. Open the can and pour the contents into 1 ice cube tray (if your tray doesn’t have a cover, try lightly covering with plastic wrap). You’ll have about 1/3 cup of coconut milk leftover. Put the tray into your freezer and the leftover milk into the fridge. Freeze for at least 4 hours, until solid.
  2. In your Blendtec, pulse (individually or together) the chocolate and pistachios until broken into small pieces. Set aside. Rinse out your blender or put it through the “cleaning” cycle. Dry your blender jar.
  3. In your Blendtec blender, combine the frozen coconut milk cubes, coconut sugar, vanilla, cardamom and 2 Tbs. of the remaining coconut milk. Press the “Ice Cream” setting and let it all blend together (this is so quick! It will quickly whip it all into ice cream!).
  4. When the cycle stops, you have your base! It should be the consistency of soft serve (or like the popular “Frosty” consistency). Add the dark chocolate pieces and pistachio pieces, toasted coconut, and the ½ tsp. of vodka. Stir with a spatula to distribute.
  5. Pour it into an ice cream container (or line a loaf pan with plastic wrap, pour the ice cream into the loaf pan, then wrap really well with several layers of plastic wrap) and freeze for 2 more hours, until slightly more solid. It’s ready! Serve it up!
  6. Clean your Blendtec blender jar by putting it through the “Clean cycle”.
Notes
  1. Note: If you like more solid ice cream, freeze the finished ice cream for 4 hours or overnight.
Treats With a Twist http://www.treatswithatwist.com/wp/
 

To purchase a Blendtec blender, you can use the link I have in the advertisement in my right sidebar, or this link here. I am an affiliate of Blendtec.

 

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This post is sponsored by FitFluential LLC on behalf of Blendtec. Thank you for supporting the sponsored posts that make Treats With a Twist possible. All opinions are my own. 

 

Cocoa Maca Porridge

Cocoa Maca Porridge is a rich and satisfying breakfast that only seems decadent. The antioxidants and hormonal nutrients from cocoa and maca powders make this porridge (or oatmeal) a true superfood delight. This recipe is vegan and gluten free and makes one portion. 

Cocoa Maca Porridge from treatswithatwist.com #glutenfree #vegan #breakfast #chocolate

Do you ever have that feeling that your eyes are SO heavy? I mean, besides everyday around 3:00? 

I got back from a wonderful trip to Washington, D.C. on Monday after waking up for a from-Hell early flight (why do I do that to myself??) and I swear I still haven’t recovered. Something crazy came over me and I decided to complete that day’s workout I had on the schedule. And so I was panting with my eyes closed, my hopeless attempt to workout and be sleeping at the same time and I think I seriously hurt myself in the weirdest way…

Tangent short, I hardly slept last night because I have this intense pain in my forearm that was throbbing SO hard, I had nightmares that I had a blood clot and then a staff infection. Craziness and totally wrong. Anyways. I hardly slept while I was away and then I slept terribly after getting back. My eyes hurt. 

Cocoa Maca Porridge from treatswithatwist.com #glutenfree #vegan #breakfast #chocolate

Cocoa Maca Porridge from treatswithatwist.com #glutenfree #vegan #breakfast #chocolate

Cocoa Maca Porridge from treatswithatwist.com #glutenfree #vegan #breakfast #chocolate

BUT, I have this amazing Cocoa Maca Porridge staring at me, so I guess the world is alright. How can it not be when you have chocolate for breakfast? AND it’s healthy! 

Maca is something I’ve talked about several times here, but it is a crazy amazing superfood. It comes in powder form and lasts forever (I keep mine in the freezer and use 1tsp a day, so it lasts a long time). It has an earthy, sweet taste that is very potent, so I pair it with sweet breakfasts or in sweeter shakes that contain chocolate, sweet potato or chai spices, so it doesn’t stand out. No, I don’t like the taste on its own. But yes, I believe it is amazing so I slip it into my foods (and my hubby’s…don’t tell him!). It helps with hormonal balance and tissue repair, among many other things!

I think the crazy amazing tip of the iceberg thing about this bowl is that melty chocolate on top, right? A little not-so-secret: it’s Vega’s dark chocolate maca bar. So you’re getting a double-hit of everything. And who doesn’t love a melty pool of chocolate on their breakfast? 

If you like your porridge or oatmeal a bit thinner, add up to 1/3 cup more of almond milk. I definitely go back and forth on how thick I like mine, so I understand if you need more liquid. Totally cool. 

Cocoa Maca Porridge from treatswithatwist.com #glutenfree #vegan #breakfast #chocolate

Have a wonderful breakfast! I’m going to go close my eyes now…

Cocoa Maca Porridge
Cocoa Maca Porridge is a rich and satisfying breakfast that only seems decadent. The antioxidants and hormonal nutrients from cocoa and maca powders make this porridge (or oatmeal) a true superfood delight. This recipe is vegan and gluten free and makes one portion.
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Ingredients
  1. ½ cup old fashioned oats
  2. 2 tsp. flaxseed meal
  3. 1 cup water
  4. ½ cup unsweetned almond milk
  5. 2 tsp. cocoa powder
  6. 1 tsp. maca powder
  7. ½ tsp. vanilla extract
  8. pinch sea salt
  9. 2 tsp. maple syrup (or sweetener of choice)
  10. Optional: maca chocolate bar, for topping
Instructions
  1. In a pot on the stovetop, combine oats, flaxseed meal, water and almond milk. Stir over medium heat until simmering, then turn the heat down to medium low. Stir while simmering until thick and oats have absorbed much of the liquid (several minutes). Then, add the cocoa, maca, vanilla and sea salt. Stir well until smooth. (add sweetners now if you desire)
  2. Pour into a bowl, top with some chopped maca chocolate bar, then eat!
Notes
  1. Additional addins: hemp seeds, chopped Brazil nuts, egg whites (however you prefer!)
  2. I buy Maca at Whole Foods and use Navitas Naturals brand.
Treats With a Twist http://www.treatswithatwist.com/wp/
 Thank you for all of your entries in my giveaway

Coconut Hot Chocolate

Coconut Hot Chocolate is exactly what the doctor called for during this killer cold weather! It’s made from coconut milk and almond milk, so it’s dairy-free, and two kinds of chocolate! You’ll be sipping and warming up in no time. 
 
 
So it’s a millionty bajillion degrees below zero here (kidding, but it feels that way). I have nothing but ice cream on my brain because I’m a total weirdo. 

But I’ll spare you and give you a recipe for some killer hot chocolate! Coconut Hot Chocolate, to be exact. 

I used a can of coconut milk and then some almond milk too, resulting in a thick but drinkable chocolatey drink.

The chocolate? Of course I used real dark chocolate AND cocoa powder! I like to give things a 1-2 punch!

I love adding a splash of coconut extract to really solidify the flavor, but you don’t have to if you’re not a true coconut fan (if you don’t add it, you probably won’t even notice the coconut taste!). I’m a super coconut fanatic, so its a must for me. 

 
^^sorry it’s so grainy! guess I won’t be using “imgflip.com” anymore! ^^
 

I’ll admit, I went a bit nutto (besides spilling it all over the table for the sake of art…or because I’m just sloppy) and stuck some in the fridge and used it as coffee creamer! Eek! SO good. Do that. Oh, did I mention I drank it in iced coffee? Twenty degrees say what?

 
 
 
 
 
 
 
 
 
 
Coconut Hot Chocolate
Coconut Hot Chocolate is exactly what the doctor called for during this killer cold weather! It's made from coconut milk and almond milk, so it's dairy-free, and two kinds of chocolate! You'll be sipping and warming up in no time. (makes 1 obnoxiously greedy portion OR 2 gluttonous portions OR 4 sad sippy portions)
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Ingredients
  1. 1 can coconut milk
  2. 1 cup unsweetened almond milk
  3. ¼ cup dark chocolate morsels
  4. 2 Tbs. cocoa powder
  5. ½ tsp. vanilla extract
  6. ¼ tsp. coconut extract
  7. optional: if you like sweeter hot chocolate, add 1 Tbs. maple or agave
Instructions
  1. In a pot on the stovetop, combine milks and chocolate. Stir, over medium low heat, until steaming and chocolate is melted and well incorporated. Then add cocoa, vanilla and coconut extracts, whisking together. (if adding maple or agave or Stevia, add them last)
  2. Pour into cups, top with toasted marshmallows (or whatever you like on top!) and enjoy!
Notes
  1. Note: can be made in the microwave! Combine milks and chocolate in a large glass measuring cup and microwave for 1 minute 30 seconds. Stir well, then microwave in 30 second intervals until hot (but not scalded). Add cocoa powder and extracts, stir well then serve!
Treats With a Twist http://www.treatswithatwist.com/wp/
I’m keeping this one short and sweet today. Just sip on your Coconut Hot Chocolate and enjoy your week! I’m airport surfing at the moment, so I relish your relaxation time. 
 

Also, my giveaway is still open, so head over there once you’ve gushed in the comments here. 

 

Gingerbread Oatmeal

Gingerbread Oatmeal isn’t just for Christmastime! The warm winter spices of allspice and ginger pair perfectly with sweet, rich molasses for the perfect bowl of morning oatmeal. It’s filling, nutritious, and a wonderfully healthy way to start your day! 

Gingerbread Oatmeal (treatswithatwist.com) #glutenfree #breakfast #healthy

Were you as disappointed as I was to walk up to the Starbucks counter, order a wintery treat and have them say “sorry, those won’t be back until next year.” Um…it’s still on the menu! It’s too soon! I’m not ready!

And PS it’s still totally winter. And cold. Just now cold.

So, when I had this Gingerbread Oatmeal recipe saved up and ready to go, it only took a moment of hesitation (“will they think I’m nuts for posting this after Christmas?”) before I realized I definitely should publish it.

Gingerbread Oatmeal treatswithatwist.com

I mean, it’s breakfast! You still need breakfast.

You still need warming spices. And the iron and vitamins from molasses. Or you could swap it for sorghum, I won’t tell.

I hope this warms you up! And makes you feel like you can still carry those warm winder flavors ALL through winter.

Gingerbread Oatmeal (treatswithatwist.com) #glutenfree #healthy #breakfast

Gingerbread Oatmeal
Gingerbread Oatmeal isn't just for Christmastime! The warm winter spices of allspice and ginger pair perfectly with sweet, rich molasses for the perfect bowl of morning oatmeal. It's filling, nutritious, and a wonderfully healthy way to start your day! (makes 1 portion)
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Ingredients
  1. ½ cup old fashioned oats
  2. 1 cup water
  3. ¼ tsp. vanilla extract
  4. 1/8 tsp. allspice
  5. ½ tsp. ground ginger
  6. 1 ½ tsp. molasses (or sorghum)
  7. 1 tsp. granulated Stevia or sweetener of choice
Instructions
  1. In a saucepan, combine the oats and the water. Simmer and stir until the oats absorb the water (a few minutes) and it becomes quite thick. Stir in all of the spices. Taste, and adjust sweetness according to your wants.
  2. Serve, drizzle with more molasses, enjoy!
Treats With a Twist http://www.treatswithatwist.com/wp/
 Need a green drink to go with this (or to save for snacks)? Try this one!

Cranberry Lime and Coconut Jam (no pectin)

Cranberry Lime and Coconut Jam is a super simple way to use up the rest of your fresh cranberries! No pectin needed and minimal sugar. Now you don’t have to stress about those 10 bags of cranberries you’ve been hoarding since Thanksgiving. Plus, it’ll have you dreaming of summertime and sunshine. 

Cranberry Lime Coconut Jam [no pectin!] (treatswithatwist.com)

I hope you had an amazing Christmas! I just wanted to pop in to share this quick recipe with you.

If you’re anything like me, you may have picked up a few extra bags of fresh cranberries while panicking that you wouldn’t see them again until next winter. But, you’re probably slightly sick of all of those Christmas-y spices, right?

Here’s an incredibly quick and easy Cranberry Lime and Coconut Jam that doesn’t need any pectin and is sweet with minimal sugar! Plus, it tastes like summertime, so you’ll probably be dropping tears while dreaming of sunshine and eating this by the spoonful.

You can eat it with mittens on.

I ate mine on top of yogurt…then a few extra spoonfuls just for…quality control. For your sake.

Cranberry Lime Coconut Jam 4

Cranberry Lime Coconut Jam 5

Cranberry Lime Coconut Jam [no pectin!] (treatswithatwist.com)

Cranberry Lime Coconut Jam 1

Cranberry Lime Coconut Jam 2

Cranberry Lime Coconut Jam 6

Now, don’t fret about those extra cranberries. Make some jam. Then get back to fake smiling with all of that family you haven’t seen since last year. 

Cranberry Lime and Coconut Jam (no pectin)
Cranberry Lime and Coconut Jam is a super simple way to use up the rest of your fresh cranberries! No pectin needed and minimal sugar. Now you don't have to stress about those 10 bags of cranberries you've been hoarding since Thanksgiving. Plus, it'll have you dreaming of summertime and sunshine. (makes 2, 1/2-pint jars)
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Ingredients
  1. 12 ounces fresh cranberries (1 bag)
  2. ¾ cup filtered water
  3. 1 lime
  4. ½ cup coconut (unsweetened, small or large flake)
  5. ½ cup raw sugar
Instructions
  1. Combine cranberries and water in a saucepan. Let simmer on medium low, stirring occasionally, until all of the cranberries have popped open. Let simmer and thicken for approximately 20 minutes.
  2. Cut the lime in half and squeeze all of the juice into the pan (careful not to let the seeds drop in). Add the coconut and sugar too. Stir and let simmer (while stirring) for another 10 minutes, until very thick and glossy.
  3. You’ll know it’s done when it is very thick and you can stir the jam with a silicone spatula and it stays where you drag it.
  4. Pour the jam into a blender. With the lid on, pulse the jam a few times until a consistency you like (just a few chunks).
  5. Pour the jam carefully into jars (makes just over 2 half-pint jars) and set the lids on top (don’t synch them down yet). Let the jars cool for an hour or two, then tighten the lids and put in the fridge.
  6. Jam keeps in the fridge for up to 3 weeks. You can freeze a jar if you’d like to save it for another time (just make sure it is 100% cooled before you put it in the freezer). Jam can be enjoyed on toast, in oats or on yogurt!
Treats With a Twist http://www.treatswithatwist.com/wp/