Prepare ice cream base: In a measuring cup, combine milk and vinegar and let sit for five minutes. You have successfully made buttermilk!

Add buttermilk to a blender with dates, strawberries, and vanilla extract. Blend until smooth, or if you prefer, leave small pieces of the strawberries whole.

With an ice cream maker: Add the prepared ice cream base to the machine. Follow machine directions. (Note that the ice cream won’t be as thick as most ice creams because it uses milk instead of cream.)

Without an ice cream machine: Freeze the prepared ice cream base in ice cube trays for one hour. Blend. Return the mixture to the ice cube trays, freeze one more hour, and blend again. Transfer to a container.

In a clean, dry blender, pulse pistachios until they resemble crumbs. (Do not continue pulsing, or they will turn into pistachio butter—delicious, but not the point of this recipe.) Top ice cream with pistachios and serve.