It’s not that we must remember to care about our planet on just one day “Earth Day”. I believe it’s like a reminder to be a little more selfless, a little more caring, a little more aware and make as many small changes as possible in our own lives. It will lead us to a sustainable future.
I aspire to live a life not dependent on technology, generate my own power, harvest water, recycle waste and yes grow my own food. Well, that must wait for now. But right now, all I can do is cook something up which keeps this vigor alive in me. Time to drizzle some inspiration into my kitchen.
Global Warming…Climate Change…Melting poles. Depressing right? As the next generation gears up to pay for our mistakes, I wanted to bring some good vibes to melting ice. A walk down the memory lane: Kolkata, India, where I spent a good number of years during my higher studies, I remember having an ice cream that kind of stayed with me. so when I thought of recreating the taste I wanted it to be brown in color and that’s why I added my favorite (when it comes to sweeteners) – Beyara Date Syrup. It just created the perfect color. Coconut, pistachios, and dates come together to create a unique taste. And please that drizzle is not optional…Trust me!! You won’t regret it.
Vegan Coconut Pistachio ice cream
Preparation Time: 2 hours
Freezing Time: 4-5 hours
Yield: serves 4
Coconut cream 400 g
Coconut milk ½ cup
Date syrup 5 tbsp + extra for drizzle
pistachio 100 gms
- Soak the pistachios for at least two hours and blend into a fine puree
- whip the coconut cream that has been chilling overnight, along with the date syrup and coconut milk
- Mix well with the pistachio puree and freeze for 4-5 hours with a cling film covering the surface
- Serve with a drizzle of date syrup