Vegan Almond Pistachio Ice Cream

Vegan Almond Pistachio Ice Cream
Super creamy vegan pistachio ice cream made with cashews, coconut milk, maple syrup and ground pistachios! Studded with slivered almonds for extra crunch.
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Ingredients
  1. 1 1/4 cups (150 g) raw cashews, soaked overnight (or for 6-8 hours) in cool water
  2. 14 ounces (414 ml) full-fat coconut milk (or light coconut milk with less creamy results)
  3. 3 Tbsp (45 ml) olive oil or melted coconut oil
  4. 1/4 cup (60 ml) maple syrup
  5. 2 tsp pure vanilla extract
  6. 1/8 tsp sea salt
  7. 3/4 cup (~80 g) finely ground pistachio dust (from dry roasted unsalted salted pistachios), plus more to taste
  8. optional: 1/4 cup (27 g) raw or roasted unsalted slivered almonds, lightly chopped
Instructions
  1. The night before, soak your cashews in cool water (see notes for quick soak method) and place your ice cream maker bowl in the freezer to chill.
  2. The following day, add soaked, drained cashews, coconut milk, oil, maple syrup, vanilla, sea salt and ground pistachios to a high speed blender. Blend until creamy and smooth, scraping down sides as needed.
  3. Taste and adjust sweetness as needed, adding more cane sugar or maple syrup if desired. Also add more ground pistachio if needed to enhance the flavor.
  4. Assemble your chilled ice cream maker and pour in the ice cream batter. Churn until creamy and thick and resembles soft serve - about 30-40 minutes.
  5. In the last 30 seconds of churning, add in the slivered almonds. I used a mix of roasted and raw slivered almonds. Churn until just incorporated, then turn off machine.
  6. Enjoy immediately as soft serve, or transfer ice cream to a freezer-safe container and smooth flat with a spoon.
  7. Cover securely and freeze for 4-5 hours or until firm. Before scooping, set out for 20-30 minutes to soften and use a hot scoop to ease the scooping process.
  8. Leftovers keep in the freezer for 7-10 days, though best when fresh!
Notes
  1. To quick soak cashews, cover with boiling hot water and let set uncovered for 1 hour. Drain thoroughly and use as instructed.
  2. This recipe as tested does require an ice cream churner, but the base is so thick and creamy I think you can get away with just freezing the base (not churned) and then stirring/whisking every hour to incorporate air until firm.
  3. Prep time does not include soaking cashews or freezing ice cream.
Tatjana Popovic | International Health Coach https://www.totallywellness.com/

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