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Pistachio ice cream

A couple of weeks ago I made Oreo ice cream and you loved it, so I decided to make pistachio ice cream, since it's difficult to find a vegan one here in Cyprus.

Vegan, soy free, gluten free |10 Scoops | DESSERT

Ingredients:

  • 400ml coconut cream (full fat)
  • 50g pistachios
  • 100g pistachio paste
  • 320g vegan condensed milk

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Steps:

1.Put the can of coconut cream in the fridge the night before you make the ice cream, or at least few hours before.

2.Toast the pistachios on a pan on a low-medium heat for few minutes, turning them occasionally.

3.Add them in a blender and pulse them a bit to crush them into small pieces and set aside.

4.In a large mixing bowl, add the solid part of the coconut cream and then mix with a hand mixer.

5.Start with low, and increase the speed gradually. You can cover with a kitchen towel at this stage to avoid spillage.

6.Continue with the condensed milk and pistachio paste and mix to incorporate. Stop to scrape the sides with a silicon spatula and continue with the mixer.

7.Add half of the crushed pistachios (we'll use the rest to decorate), and fold in with the spatula.

8.Add into a container, sprinkle some pistachios on top, cover and add into the freezer to set.

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9.I left mine overnight, but 4-5 hours should be fine too!

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10.Serve in a cone or bowl with some extra pistachios on top.

Enjoy!

Did you try this recipe?

Let us know how it went, comment below and share a picture on Instagram or Twitter with the hashtag #natliciousfood

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