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- 1 ½ cups pistachios shells removed and soaked overnight
- 2 cans canned coconut milk chill overnight and 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 chopped pistachios
- Dark vegan chocolate to serve melted
Preparing The Pistachios:
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 be 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 device’s instructions (the one I use needs to churn for about 30-40 minutes).
Transfer the ice-cream to an airtight container and freeze for 2 hours.
Allow to defrost for 10 minutes before serving.
Heat your ice-cream scoop in hot water before scooping.
Garnish with chopped pistachios and melted dark chocolate