Chlorella Pistachio Ice Cream

This recipe is USDA certified organic, gluten-free, vegan and non-GMO.


2 cups cashew nuts, soaked 

1 cup unsalted pistachios 

3/4 cup natural, local honey 

½ cup BareOrganics Coconut Oil 

½ tbsp. BareOrganics Chlorella Powder 

2 tsps. vanilla extract


  1. Soak the cashews for at least 8 hours in 2 cups of water, ideally overnight.
  2. Place the pistachios in a food processor or blender and pulse until finely chopped, almost to a powder.
  3. Drain the water from the cashews and place the cashews into the blender or food processor with the pistachios.
  4. Add the coconut oil, honey, vanilla extract and chlorella powder and blend until smooth and well combined.
  5. Pour the ice-cream into a loaf pan.
  6. Place in the freezer to set for 2 hours.

Recipe includes:

Servings: 1