These Vegan Pistachio Gelato Pops are made with a unique combo of ingredients that are sure to please everyone!
Spring is in the air, the weather is warming up, and I do believe it’s time for a sweet frozen treat! 🙂
Awhile back I made a delectable dessert – Semifreddo Di Zucchini. Well today I decided to take that dessert and make it into a Gelato Pop!
You guys are seriously going to love this! It’s:
- Vegan
- Sweet
- Indulgent
- Tasty
- and surprisingly Orgasmik!
If you try this recipe let us know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #orgasmikcooking on Instagram! We LOVE seeing what you guys cook up. 🙂
Buon Appetito!
Vegan Pistachio Gelato Pops
- Prep Time: 20
- Total Time: 20
- Yield: 5-6
- Category: Vegan
- Cuisine: Dessert
Ingredients
- 1 small Zucchini
- 1 small Yellow Squash
- 50 fresh Mint Leaves
- 1/2 cup dry shredded sweetened Coconut Flakes
- Zest from 1 Lemon
- Juice from 1 Lemon
- 1 can regular Coconut Milk (divide the thick Coconut Cream and the Coconut Milk separately)
- 4 Tbs Organic Brown Sugar
- 4 Tbs Vanilla Extract
- 3 tsp Pure Peppermint Extract
- 3 tsp Coconut Extract
- 1/2 cup crushed Pistachios
Instructions
- Shred the skin of the Zucchini and Squash, wrap into a kitchen towel and squeeze out excess water
- Add to a food processor along with the Mint, dry Coconut Flakes, Lemon Zest, and Lemon Juice
- Blend 10-15 seconds
- In a large bowl whisk Coconut Cream, Coconut Milk, and Brown Sugar
- Mix in Vanilla Extract, Peppermint Extract, and Coconut Extract
- Mix well and pour into the Zucchini mix
- Amalgamate it all so it’s nice and smooth
- Taste and if you like a little bit more sweet, add another tsp of Vanilla Extract
- Transfer the content into Popsicle molds
- Freeze for about 1 hour and 15 minutes
- Remove from molds and coat with Pistachios
- Place in the fridge for about 10-15 minutes to let it defrost a bit before eating
- Buon Appetito!
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