Vegan Pistachio Ice Cream
The vibrant colour, the sweet nutty flavour and fragrant aroma of pistachios shines through in this ice cream. This recipe will have you in pistachio heaven. The texture is incredibly creamy, thanks to a combination of the soaked pistachios and coconut milk.
1 ½ cups pistachios shells removed 2 400ml cans chilled coconut milk use only the thick part from the top of the can ¾ cup maple syrup 4 tbsp coconut oil solid 1 tsp almond extract 1 tsp vanilla extract ¼ cup pistachios shells removed, for garnish
To begin you will need to prepare the pistachios by soaking them. Add them to a large bowl, cover with water and refrigerate overnight or for a minimum of 6 hours). Rinse the pistachios with clean water and remove as much of the skins as possible. They should coming off easily using your fingers as the water will have loosened them. Add all the ingredients to your high speed blender and blitz until completely smooth and creamy without any lumps. Pour the mixture into the ice-cream maker and churn according to the devices instructions (the one I use needs to churn for about 30-40 minutes). Transfer the ice-cream to an airtight container, garnish with chopped pistachios and freeze for 4 hours. Allow to defrost for 10 minutes before serving. Heat your ice-cream scoop in hot water before scooping.
Calories: 296 kcal | Carbohydrates: 28 g | Protein: 5 g | Fat: 19 g | Saturated Fat: 8 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 7 g | Sodium: 3 mg | Potassium: 346 mg | Fiber: 3 g | Sugar: 20 g | Vitamin A: 112 IU | Vitamin C: 2 mg | Calcium: 61 mg | Iron: 1 mg