Vegan Pistachio Gelato Pops



  1. Shred the skin of the Zucchini and Squash, wrap into a kitchen towel and squeeze out excess water
  2. Add to a food processor along with the Mint, dry Coconut Flakes, Lemon Zest, and Lemon Juice
  3. Blend 10-15 seconds
  4. In a large bowl whisk Coconut Cream, Coconut Milk, and Brown Sugar
  5. Mix in Vanilla Extract, Peppermint Extract, and Coconut Extract
  6. Mix well and pour into the Zucchini mix
  7. Amalgamate it all so it’s nice and smooth
  8. Taste and if you like a little bit more sweet, add another tsp of Vanilla Extract
  9. Transfer the content into Popsicle molds
  10. Freeze for about 1 hour and 15 minutes
  11. Remove from molds and coat with Pistachios
  12. Place in the fridge for about 10-15 minutes to let it defrost a bit before eating
  13. Buon Appetito!
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