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!
5 comments
One word: YUM!
Emily | http://www.emilytrinh.com/the-dancer/
Thanks dear!
http://www.evdaily.blogspot.com
Hmmmm so yummy!!!!
Don’t miss today on the blog my Lady style outfit with a floral print dress…and wearing my new Lace-up pumps for the first time! 😉
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❤Kisses from http://www.withorwithoutshoes.com ❤
Mmmmmmmm
Pistachio ice cream is my favourite, I’m so going to have to try this one
– Natalie
http://www.workovereasy.com