These Pistachio Ice Cream Sundaes are delicately spiced with cardamom, and topped with oranges for a healthy and delicious dessert. Tip! Make the ice cream with lactose free half-and-half, & substitute the pistachios with pecans, walnuts, or almonds, for a yummy low FODMAP dessert!
As I write this post, in the comfort of my cozy flannel PJs, I see my orange tree, from my office window, whipping in the wind, wet ground below, and the promise of more first day of winter (Happy Winter Solstice!) rain to fall.Have I gone mad churning up these creamy, dreamy Orange Cardamom Pistachio Ice Cream Sundaes on the first day of winter?
Quite possibly.BUT, perhaps it’s also because I’m celebrating 54 months of The Recipe Redux, by picking up one of my cookbooks, turning to page 54 {or 154} and re-creating the recipe, ReDux style, in honor of this month’s theme…
Grab a Book & Cook
We’re repeating last December’s theme due to popular demand: It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.
Huge congrats to Regan, Deanna, and Serena, founders of The Recipe ReDux, on inspiring 54 months of healthy deliciousness!
The inspiration for my Orange Cardamom Pistachio Ice Cream Sundaes, comes from page 54 of Sweet Scoops by Shelly Kaldunski.The original recipe for Orange-Cardamom Ice Cream calls for 2 cups of heavy cream plus 1 1/2 cups of whole milk. Yum!
But, in true Recipe ReDux style of making things a little healthier, yet, equally delicious, I drew inspiration from my favorite lemon ice cream recipe, and swapped the heavy cream for lactose free half-and-half and the whole milk for almond milk, both to make it less caloric AND more easily digestible, then topped the whole shebang off with my favorite fresh, seasonal Cara Cara Oranges, plus some yummy pistachio nuts, because…
Maybe, despite the cold, windy, rainy winter weather, this really is a fabulous time to be enjoying an ice cream sundae.
But, I’ll leave it to you to try the recipe, and decide if I really have gone mad, or maybe I’m just absolutely brilliant! 🙂
Orange Cardamom Ice Cream Sundaes
These delicately spiced Orange Cardamom Pistachio Ice Cream Sundaes are meant to be enjoyed all year long. As a bonus, they are made with lactose free ice cream, and are even a wee bit on the healthier side!
zest from 1 orange*, you will need 2 oranges total-save fruit for sundae recipe below
3large eggs
3/4cupcane sugar
1/2teaspoonvanilla
1/8teaspoonsalt
To Make the Sundaes
Orange Cardamom Ice Cream, recipe above
2oranges, peeled*, chopped, and divided
1/3cupchopped pistachio nuts, divided
4medium/large or 8 small vanilla wafers or sugar cookies, regular or gluten free
Instructions
Whisk together 1/2 cup half-and-half, 1/2 cup almond milk, cardamom, orange zest, eggs, sugar, vanilla, and salt in a medium sized saucepan, and cook the mixture over moderately high heat, whisking constantly, until it just comes to a simmer.
Strain the custard in to a bowl, cover with plastic wrap, and chill until cold.
Next, whisk in the remaining almond milk and half-and-half and freeze the mixture in your ice cream maker according to manufacturer’s instructions.
To make the sundaes, place 1 generous scoop each, ~ 1/2 cup, of ice cream in 4 serving dishes, and top each dish with chopped oranges and pistachio nuts. Serve immediately.
Notes
LOW FODMAP OPTION
Use lactose-free half and half {i.e. Organic Valley}
Substitute pistachio nuts with low FODMAP nuts of choice {i.e. pecans, walnuts, macadamia nuts, slivered almonds}
Are you crazy like me and make ice cream in the winter? Are you doing anything fun to celebrate Winter Solstice? What are your favorite ice cream sundae toppings??
EA Stewart
Registered Dietitian and Nutritionist
EA Stewart, MBA, RD is an integrative registered dietitian specializing in wellness nutrition, digestive health, autoimmune disease, brain health, and vibrant aging. She creates easy, plant-forward gluten-free recipes for a wide variety of diets including low FODMAP, Mediterranean, and more.
