Vegan Pistachio Ice Cream

Vegan Pistachio Ice Cream

Vegan Pistachio Ice Cream Vegan Pistachio Ice Cream   Vegan Pistachio Ice Cream Vegan Pistachio Ice Cream         Vegan Pistachio Ice Cream Vegan Pistachio Ice Cream
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

Grab:
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

Make:
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!

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