Clementine Sundae

---

Blender ice cream with melted chocolate, pistachios and whipped cream

---

---

I’ve been consuming 3-4 of the most unbelievably sweet clementines just about every day over the last couple of weeks, which led me to realize that I urgently needed to turn them into a 2-ingredient ice cream. They’re so syrupy sweet and wonderful on their own that no sugar is needed (while we’re in peak citrus season, at least)—though it is coming to a close here in the next month, so I’d highly recommend giving this a try while you’re able to take advantage of the perfect clementine. Hope you love!

---

Ingredients:

• 6 clementines, peeled and sectioned, plus a few additional wedges for garnish

• 1 cup heavy whipping cream

• 1/4 cup dark chocolate chips, for melting

• 1 Tbsp coconut oil, for melting

• Whipped cream, for serving

• Handful of lightly salted/roasted pistachios, roughly chopped, for serving

---

Directions:

1. Peel the clementines, and add to a large container or freezer bag. Place in the freezer for at least 2 hours.

2. Add 1 cup of heavy cream and the frozen clementines to a high-speed blender and blend (using the cold setting if available) until light and fluffy, then place in the freezer in a closed container for 4+ hours or overnight.

3. Take the clementine ice cream out of the freezer 30 mins prior to serving. Meanwhile, melt 1/4 cup chocolate chips and 1 Tbsp coconut oil in a small saucepan over low heat for a few minutes until fully melted.

4. Add ice cream to your serving bowl and top with the melted chocolate, a scoop of whipped cream, and the chopped pistachios. Enjoy :-)

---