Homemade vegan pistachio ice cream – rich, delicious and creamy!!
1 cup of pistachio nuts, de-shelled, (100g)
2 cups of almond milk (cashew milk works too!)(400ml or 14oz)
1/2 cup of coconut sugar (80g)
1 can of coconut milk (need the coconut solids only, see notes)(400ml 0r 14oz)
Put your ice cream maker bowl in the freezer and make sure it is fully frozen before proceeding with the recipe unless you are leaving the nuts to soak overnight.
Place the pistachio nuts in a large bowl with enough luke warm water to cover it and soak overnight or for several hours.
Place the pistachio nuts, coconut sugar and almond milk into a blender and blitz into a smooth consistency.
If you don’t own a high speed blender (i.e vitamix , Ninja or blend tech), you may need to strain the liquid in a cheesecloth or through a sieve to eliminate any grittyness.
Pour the liquid into a bowl and stir in the coconut solids (or thicker part of a can of chilled coconut milk)
Set aside and refrigerate overnight or 2-3 hours if you can’t wait and want to fast track things.
Set up your ice cream maker with the frozen bowl etc…
Switch on the machine and slowly pour in the liquid contents then allow it to churn into soft ice cream (the time it takes depends on the model).
Pour the soft ice cream into a ice cream container (I lined mine with parchment paper to omit freezer burn)
Leave to set in the freezer for 1-2 hours before serving.
Use erythritol for a keto option