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VEGAN PISTACHIO ICE CREAM

  • Easy
  • 3.30 hours
  • Serves 4

Creamy vegan pistachio ice cream. Soft and with a wonderful texture, it has all the pistachio flavor you could wish for - ideal for these hot days! The best part is, you don't need an ice cream machine.

INGREDIENTS:

  • 1 cup canned whole cream of coconut cream (chill the can overnight and use only the thick, white part on top, discarding the liquid)
  • 1/3 cup water
  • 1/4 cup 100% pistachio butter
  • 1/2 cup yacon syrup (or maple syrup, honey, agave)
  • 2 tablespoons of vanilla extract
  • pinch of salt if using unsalted pistachios
  • 1/3 cup chopped pistachios for topping

PREPARATION

Step 1. In ice cube trays, pour the coconut cream and freeze for at least 2-3 hours (preferably overnight).

Step 2. In a high power food processor or blender, add the frozen coconut cubes, pistachio butter, yacon syrup, vanilla extract and pinch of salt. Blend until you get a homogeneous mixture.

Step 3. Pour into a freezer safe container and freeze for another 2 hours.

Step 4. Remove from freezer and top with chopped pistachios (if desired). Leave to defrost for 10-15 minutes at room temperature to soften everything.

Step 5. Enjoy your meal!

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