The texture of this ice-cream is one of it's best traits. It's incredibly creamy, thanks to a combination of the soaked pistachios and coconut milk
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Duration5 hourshrs
Prep Time1 hourhr
Servings6
Ingredients
Ice-Cream
1 ½cupspistachiosshells removed and soaked overnight
2cans canned coconut milkchill overnight and use only the thick part from the top of the can
¾cupmaple syrup
4tbspcoconut oilsolid
1tspalmond extract
1tspvanilla extract
Toppings
¼cupchopped pistachios
Dark vegan chocolate to servemelted
Instructions
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.
Ice-Cream:
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.
Garnish:
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
Ice-Cream:Garnish:This recipe was republished with permission from Addicted To Dates. Find the original recipe here.