This article presents 11 delightful summer desserts featuring the exotic flavors of cardamom and pistachio. Enjoy the creamy Cardamom Pistachio Ice Cream and the rich Pistachio Cardamom Cake. Discover the luxurious Cardamom Infused Pudding With Pistachio and the unique Pistachio and Cardamom Cheesecake. Other treats include Spiced Pistachio Cookies and Muffins, alongside invigorating Cardamom Pistachio Popsicles. Each dessert offers a taste of summer, making them perfect for gatherings and celebrations. More enticing recipes await.
Cardamom Pistachio Ice Cream
Cardamom Pistachio Ice Cream is a delightful and exotic frozen treat that combines the warm, aromatic flavor of cardamom with the rich, nutty taste of pistachios. This luxurious dessert is perfect for anyone who enjoys unique flavors and is looking for a rejuvenating way to cool off during the summer months.
With a preparation time of just 30 minutes (plus freezing time), this recipe is great for gatherings, dinner parties, or a special indulgence at home.
Ingredients:
- 1 cup shelled unsalted pistachios
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon ground cardamom
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 large egg yolks (optional, for a custard base)
Cooking Steps:
- Prepare the Pistachios: Begin by finely chopping half of the pistachios and leaving the other half whole for texture. Set aside.
- Heat the Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, sugar, ground cardamom, and salt. Heat over medium heat until it starts to steam, but do not let it boil.
- Whisk the Egg Yolks (Optional): If using egg yolks, in a separate bowl, lightly beat them. Slowly add about half of the heated cream mixture to the yolks, whisking constantly to temper them. Then pour the yolk mixture back into the saucepan with the remaining cream.
- Thicken the Mixture: Continue to cook the mixture over low heat, stirring constantly until it thickens enough to coat the back of a spoon. This should take about 5-10 minutes. Remove from heat.
- Add Flavorings: Stir in the vanilla extract and the chopped pistachios. Allow the mixture to cool to room temperature, then refrigerate it for at least 2 hours or until it’s completely cold.
- Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes.
- Freeze: Transfer the churned ice cream into a lidded container. Fold in the whole pistachios and freeze for at least 4 hours or until firm.
Variations and Tips:
- To make it dairy-free, substitute the heavy cream and milk with coconut cream and almond milk.
- Add a swirl of honey or caramel sauce before freezing for an extra sweet touch.
- For a crunchier texture, toss in some crushed cardamom pods before churning.
- Serve with a sprinkle of crushed pistachios on top for an added crunch and presentation.
- For a spicier kick, add a pinch of cayenne pepper or a drop of rosewater for a floral note.
Enjoy your Cardamom Pistachio Ice Cream on a hot summer day or as a perfect ending to a festive meal!
Pistachio Cardamom Cake
Pistachio Cardamom Cake is a delightful and aromatic dessert that beautifully marries the rich, nutty flavor of pistachios with the warm, spicy notes of cardamom. This cake is perfect for special occasions, afternoon tea, or as a charming addition to any summer gathering.
The preparation time is approximately 30 minutes, with an additional baking time of 35-40 minutes, making it a manageable yet impressive treat for bakers of all skill levels.
Ingredients
- 1 cup unsalted pistachios (shelled and chopped)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cardamom
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup yogurt (plain)
- Powdered sugar (for garnish)
Cooking Steps
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, ground cardamom, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Add Eggs and Flavors: Beat in the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and yogurt, stirring until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in Pistachios: Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the batter.
- Pour and Bake: Pour the batter into the prepared cake pan, smoothing the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust the cooled cake with powdered sugar before serving.
Variations and Tips
- Nut Variations: You can substitute pistachios with almonds or walnuts if desired.
- Add Moisture: Incorporate 1/4 cup of milk or coconut milk into the batter for extra moisture if preferred.
- Spiced Glaze: Drizzle a spiced glaze made of powdered sugar mixed with a little milk and cardamom over the cooled cake for added sweetness and spice.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Enjoy this Pistachio Cardamom Cake with a cup of chai or your favorite summer beverage!
Cardamom Infused Pudding With Pistachio
Cardamom Infused Pudding with Pistachio is a delightful and aromatic dessert that combines the warm, spicy notes of cardamom with the rich, nutty flavor of pistachios. This creamy pudding is perfect for any occasion, whether it’s a summer gathering or a comforting treat after a meal.
With a preparation time of about 20 minutes and a chilling time of at least 2 hours, this dessert can easily impress your guests or provide a satisfying end to a weeknight dinner.
Ingredients:
- 1 cup milk
- 1 cup heavy cream
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup crushed pistachios (for topping)
- Fresh mint leaves (for garnish, optional)
Cooking Steps:
- In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until it begins to steam, but do not let it boil.
- In a separate bowl, whisk together the sugar, cornstarch, ground cardamom, and salt. Gradually add this dry mixture to the heated milk and cream, whisking continuously to prevent lumps from forming.
- Continue to cook the mixture over medium heat, whisking constantly until it thickens and begins to bubble. This should take about 5-7 minutes.
- Once thickened, remove the saucepan from the heat and stir in the vanilla extract.
- Pour the pudding into individual serving cups or bowls. Allow it to cool at room temperature for about 10 minutes before refrigerating.
- Cover the cups with plastic wrap and chill in the refrigerator for at least 2 hours, or until set.
- Before serving, sprinkle the crushed pistachios on top of the pudding and garnish with fresh mint leaves if desired.
Variations and Tips:
- For a vegan version, substitute the milk and cream with coconut milk or any plant-based milk alternative, and use a vegan sugar substitute.
- Experiment with other nut toppings like almonds or walnuts for a different flavor profile.
- To enhance the cardamom flavor, you can steep a few whole cardamom pods in the milk before heating, then remove them before adding the cornstarch mixture.
- This pudding pairs wonderfully with a dollop of whipped cream on top for added richness.
Pistachio and Cardamom Cheesecake
Pistachio and Cardamom Cheesecake is a delightful and exotic twist on the classic cheesecake, blending rich creaminess with the nutty flavor of pistachios and the warm, aromatic spice of cardamom. This dessert is perfect for summer gatherings, special occasions, or an indulgent treat for yourself or loved ones.
With a total preparation time of about 30 minutes, plus chilling time, you’ll have a beautiful and delicious cheesecake that is sure to impress.
Ingredients:
- 1 ½ cups pistachio nuts, shelled
- 2 cups cream cheese, softened
- 1 cup heavy whipping cream
- ¾ cup sugar
- 3 eggs
- 1 teaspoon cardamom powder
- 1 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- ¼ cup melted butter
- Pinch of salt
- Fresh pistachios and cardamom pods for garnish (optional)
Cooking Steps:
- Prepare the Crust: Preheat the oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and a pinch of salt. Mix well until the crumbs are fully coated with butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then allow to cool.
- Make the Filling: In a food processor, blend the shelled pistachios until finely ground. In a separate bowl, beat together the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
- Add Flavors: Stir in the ground pistachios, cardamom powder, and vanilla extract to the cream cheese mixture. Then, gently fold in the heavy whipping cream until fully incorporated.
- Combine and Pour: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake: Bake the cheesecake in the preheated oven for 50-60 minutes until the edges are set, and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool for about an hour to avoid cracks.
- Chill: Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.
- Serve: Before serving, garnish with chopped pistachios and whole cardamom pods if desired. Slice and enjoy!
Variations and Tips:
- Nut Alternatives: If you’re allergic to pistachios, feel free to substitute with almonds or walnuts.
- Sweetener Options: You can use honey or maple syrup instead of sugar for a different flavor profile.
- Flavor Boost: For an extra kick, consider adding a tablespoon of orange zest to the filling.
- Presentation: To make it visually stunning, swirl some berry puree or melted chocolate on top before chilling.
- No-Bake Version: For a no-bake cheesecake, skip the baking step and set it in the refrigerator for at least 6 hours or until it’s set.
Enjoy this unique Pistachio and Cardamom Cheesecake as a revitalizing treat for warm summer evenings!
Spiced Pistachio Cookies
Spiced Pistachio Cookies are a delightful treat that combines the rich and nutty flavor of pistachios with warm spices, creating a comforting and aromatic dessert. These cookies are perfect for those who enjoy unique flavors in their sweets and are ideal for sharing at summer gatherings or enjoying with a cup of tea.
With a preparation time of about 20 minutes and a baking time of 12-15 minutes, these cookies can easily satisfy any sweet tooth!
Ingredients
- 1 cup unsalted pistachios, shelled and roughly chopped
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the flour, baking soda, cinnamon, cardamom, and salt. Set aside.
- In a separate large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until combined.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Stir in the chopped pistachios.
- Using a tablespoon, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Variations and Tips
- For added flavor, try incorporating a pinch of nutmeg or ginger along with the other spices.
- Substitute half of the pistachios with finely chopped dark chocolate or dried fruit like cranberries for a different twist.
- Make these cookies ahead of time and store them in an airtight container for up to a week.
- If you’re gluten-free, substitute the all-purpose flour with a gluten-free blend that works for baking.
Enjoy these spiced pistachio cookies with friends or family— they will surely be a hit!
Cardamom & Pistachio Parfait
The Cardamom & Pistachio Parfait is a delightful dessert that combines the warm, aromatic flavor of cardamom with the rich, nutty crunch of pistachios.
Ideal for summer gatherings, dinner parties, or as a special treat for yourself, this parfait is not only visually appealing but also incredibly satisfying.
With a preparation time of approximately 30 minutes, you can impress your guests with minimal effort.
The layers of creamy yogurt, sweet cardamom-infused syrup, and crunchy pistachios come together to create a rejuvenating and sophisticated dessert.
Ingredients:
- 2 cups Greek yogurt
- 1/2 cup heavy cream
- 1/4 cup honey
- 1 teaspoon ground cardamom
- 1 cup pistachios, shelled and chopped
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves for garnish (optional)
Instructions:
- In a mixing bowl, combine the Greek yogurt, heavy cream, honey, ground cardamom, and vanilla extract. Whisk until smooth and well combined.
- In a small saucepan over medium heat, combine the brown sugar and 2 tablespoons of water. Stir until the sugar dissolves, then add half of the chopped pistachios. Cook for another 2-3 minutes until the mixture thickens slightly. Remove from heat and let it cool.
- Begin layering your parfait in serving glasses: start with a layer of the yogurt mixture, followed by a layer of the sugar-pistachio mixture, and then another layer of yogurt. Repeat until the glasses are full, finishing with a dollop of yogurt on top.
- Garnish with the remaining chopped pistachios and fresh mint leaves if desired.
- Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
Variations and Tips:
- For a vegan version, substitute the Greek yogurt with coconut yogurt and the heavy cream with coconut cream. Use maple syrup instead of honey.
- Try adding layers of fresh fruits such as mango or berries for added color and flavor.
- You can prepare the yogurt mixture and pistachio topping in advance and assemble the parfaits right before serving for extra freshness.
- Experiment with different spices, such as cinnamon or nutmeg, in place of cardamom to create your own unique twist.
Enjoy this fragrant and creamy Cardamom & Pistachio Parfait as a delightful end to any summer meal!
Middle Eastern Baklava With Cardamom
Baklava is a rich, sweet pastry that hails from the Middle Eastern region and is enjoyed worldwide. This delectable dessert consists of layers of flaky phyllo dough, chopped nuts, and aromatic spices, bathed in a honey-syrup mixture.
It’s perfect for gatherings, special occasions, or simply as an indulgent treat. The preparation time for this baklava is about 1 hour, plus additional time for cooling and chilling, making it an ideal dessert to prepare in advance for parties or family dinners.
Ingredients:
- 1 package of phyllo dough (16 oz), thawed
- 1 cup unsalted butter, melted
- 2 cups pistachios, finely chopped
- 1 cup walnuts, finely chopped
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup honey
- 1 tablespoon lemon juice
Cooking Steps:
1. Prepare the Nut Filling****: In a mixing bowl, combine the finely chopped pistachios and walnuts. Add the ground cardamom and ground cinnamon, mixing until well combined.
2. Preheat the Oven: Preheat your oven to 350°F (175°C).
3. Layer the Phyllo Dough: Grease a 9×13 inch baking dish with some of the melted butter. Place one sheet of phyllo dough in the dish and brush it lightly with melted butter.
Repeat this process, layering about 8-10 sheets of phyllo, each brushed with butter.
4. Add the Nut Layer: Sprinkle a thin layer of the nut mixture over the phyllo dough. Then continue layering with more phyllo sheets (about 5), each brushed with butter, followed by another layer of nuts.
Repeat this process, alternating phyllo and nut layers until all filling is used, finishing with about 10 layers of phyllo on top.
5. Cut the Baklava: Using a sharp knife, carefully cut the baklava into diamond or square shapes, making sure to cut through all layers.
6. Bake: Place the dish in the preheated oven and Bake for 45-50 minutes or until the baklava is golden brown and crispy.
7. Prepare the Syrup: While the baklava is baking, combine the sugar, water, honey, and lemon juice in a saucepan.
Bring it to a boil, then lower the heat and let it simmer for about 10 minutes until slightly thickened. Remove from heat and allow to cool.
8. Finalize the Baklava: Once the baklava is out of the oven, pour the cooled syrup evenly over the hot baklava. Allow it to soak in for several hours or overnight for the best flavor.
9. Serve: Cut along the previous cuts again if needed and Serve at room temperature. Enjoy with a cup of Turkish coffee or tea.
Variations and Tips:
- You can mix in different nuts such as almonds or hazelnuts to diversify the flavor.
- For a less sweet baklava, reduce the amount of syrup used, or incorporate spices like nutmeg for an extra dimension.
- If you’re short on time, pre-made nut mixtures often found in stores can be a convenient option, just add your spices.
- Baklava can be stored in an airtight container at room temperature for up to a week, making it great for make-ahead desserts.
Pistachio Cardamom Muffins
Pistachio Cardamom Muffins are a delightful fusion of flavors, combining the nutty richness of pistachios with the warm, aromatic notes of cardamom. Perfect for enjoying with a cup of tea or coffee, these muffins make an excellent breakfast or a sweet afternoon snack.
With a preparation time of about 15 minutes and a baking time of 20 minutes, you can easily whip up a batch in less than an hour, making them ideal for busy weekdays or leisurely weekends.
Ingredients:
- 1 cup shelled pistachios, chopped
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cardamom
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- Optional: powdered sugar for dusting or a sprinkle of chopped pistachios for garnish
Cooking Steps:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- In a bowl, combine the all-purpose flour, baking powder, baking soda, salt, and ground cardamom. Mix well and set aside.
- In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, and mix until just combined.
- Gently fold in the chopped pistachios until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling them about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Optional: Dust with powdered sugar or sprinkle with additional chopped pistachios before serving.
Variations & Tips:
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Experiment with other nuts, such as almonds or walnuts, if you prefer a different flavor profile.
- Add a touch of orange or lemon zest for a citrusy twist that complements the cardamom.
- Serve these muffins warm with a dollop of clotted cream or a smear of your favorite jam for added indulgence.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
Cardamom Pistachio Rice Pudding
Cardamom Pistachio Rice Pudding is a delightful and aromatic dessert that marries the creaminess of rice pudding with the warm, fragrant notes of cardamom and the crunchy texture of pistachios.
This dish is perfect for warm summer evenings, offering a revitalizing yet indulgent treat for family gatherings or intimate dinners. With a preparation time of approximately 30 minutes and a cooling time of 1 hour, it is both quick to assemble and rewarding to enjoy.
Ingredients:
- 1 cup Arborio rice or any short-grain rice
- 4 cups whole milk
- 1 cup sugar
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1/2 cup chopped pistachios (plus extra for garnish)
- Pinch of salt
- Optional: Saffron strands for garnish
Cooking Steps:
- Rinse the Arborio rice under cold water until the water runs clear. This removes excess starch and helps achieve the desired creamy texture.
- In a large saucepan, combine the rinsed rice, whole milk, sugar, and a pinch of salt. Cook over medium heat, stirring frequently, until it begins to boil.
- Once boiling, reduce the heat to low. Allow the mixture to simmer gently, stirring occasionally, for about 20-25 minutes or until the rice is tender and the pudding has thickened to your desired consistency.
- Remove from heat and stir in the ground cardamom and vanilla extract. Mix well to thoroughly incorporate the spices.
- Fold in the chopped pistachios, reserving a small amount for garnish.
- Pour the rice pudding into serving bowls or dishes, cover, and refrigerate for at least 1 hour to cool and set.
- Before serving, garnish each portion with additional chopped pistachios and, if desired, a few strands of saffron for a touch of elegance.
Variations and Tips:
- For a vegan version, substitute the whole milk with almond milk or coconut milk, and use a plant-based sweetener like maple syrup.
- Add dried fruits such as raisins or apricots for extra flavor and texture.
- Experiment with different nuts, such as almonds or cashews, for a unique twist.
- Serve warm for a cozy dessert during cooler summer nights, or chilled for a revitalizing treat in the heat.
- Enhance the flavor by adding a dash of rose water or orange blossom water once it’s cooled.
Exotic Pistachio Cupcakes
Indulge in the delightful world of Exotic Pistachio Cupcakes, a perfect treat for any occasion. With their rich green hue and luxurious flavor, these cupcakes are ideal for summer gatherings, birthday parties, or just a special afternoon snack with friends and family.
This recipe yields about 12 cupcakes and takes roughly 30 minutes to prepare, plus an additional 20 minutes for baking. The unique combination of pistachios and cardamom adds an exotic twist that is sure to impress!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup ground pistachios
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped pistachios for topping
Cooking Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, salt, and ground cardamom. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined; do not overmix.
- Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Sprinkle chopped pistachios on top of each cupcake before baking.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations and Tips
- Frosting Options: Consider topping these cupcakes with a cream cheese frosting flavored with a touch of cardamom or a simple whipped cream frosting to enhance their exotic flavors.
- Add More Flavor: For an added kick, incorporate a tablespoon of finely grated lemon zest into the batter.
- Presentation: To elevate the presentation, garnish with edible flowers or drizzle with a honey glaze before serving.
- Storage: Store the cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Enjoy these Exotic Pistachio Cupcakes and delight in the unique flavors they bring to your summer desserts!
Cardamom Pistachio Popsicles
Cardamom Pistachio Popsicles are a delightful summer treat that combines the aromatic spice of cardamom with the rich, nutty flavor of pistachios.
Perfect for cooling off on hot days, these popsicles are ideal for adults and children alike. With a preparation time of just 15 minutes (plus freezing), you can easily whip up a batch to enjoy with family or serve at gatherings.
Ingredients:
- 1 cup unsweetened coconut milk (or any milk of your choice)
- 1/2 cup unsweetened Greek yogurt
- 1/2 cup honey or maple syrup
- 1 teaspoon ground cardamom
- 1/2 cup coarsely chopped unsalted pistachios
- 1 tablespoon vanilla extract
- A pinch of sea salt
Instructions:
- In a large mixing bowl, combine the coconut milk, Greek yogurt, honey (or maple syrup), ground cardamom, vanilla extract, and sea salt. Whisk until smooth and well-blended.
- Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the mixture.
- Pour the mixture into popsicle molds, leaving a little space at the top for expansion as they freeze.
- Insert popsicle sticks and place the molds in the freezer. Freeze for at least 6 hours or until completely solid.
- To release the popsicles, run warm water over the outside of the molds for a few seconds and gently pull the popsicles out.
Variations and Tips:
- Add Fruit: Consider adding pieces of fresh fruit like mango, berries, or bananas to the popsicles for added flavor and color.
- Make it Vegan: Substitute honey with agave nectar or maple syrup for a vegan-friendly option.
- Spice It Up: Adjust the amount of cardamom to your taste, or experiment with other spices such as cinnamon or ginger for a different flavor profile.
- Storage: These popsicles can be stored in an airtight container in the freezer for up to 2 weeks. Enjoy them anytime you need a rejuvenating treat!
