Usually by October, ice cream season has slowed down or in some places made a screeching halt, but this year the summer temperatures have bled deep into the fall months. Which means extended cold-treat cravings and my attempts to perfect vegan ice cream. Yes, I’d like to pull out my fall boots, but I’m not complaining about never-ending ice cream season!
The latest vegan ice cream attempt: PISTACHIO.
Rich in flavor, beautiful in color, and high in cravings, this recipe is from the N’ice Cream cookbook – a book dedicated to vegan ice cream and popsicle recipes – and is bowl-lickin’ good. If you’re somewhere where it’s actually cold, just sit by the fire and it’ll feel like ice cream season quick! Here’s how to make it:
Recipe: Vegan Pistachio Ice Cream
1.5 cups shelled pistachios
1.5 cups full-fat coconut milk
1.5 cups unsweetened almond milk or other nut milk
6 fresh dates, pitted
1/2 teaspoon vanilla extract
3 to 4 tablespoons maple syrup
1. Put pistachios in blender and grind into a flour.
2. Add all remaining ingredients and blend until smooth.
3. Chill for 2 hours.
4. Pour through an ice cream maker (if you don’t have an ice cream maker, put mixture into a freezer-safe bowl and freeze for 3 hours, mixing every 30 minutes).
5. Scoop and enjoy!