Vegan Pistachio Ice Cream
Just a handful of simple ingredients and a blender is all you need to make this Vegan Pistachio Ice Cream. You probably know by now that no bake sweet treats are my absolute favourite, especially in Summer, and this ice cream is honestly life changing! It's incredibly creamy and absolutely delicious topped with crushed pistachios and a drizzle of caramel (you wouldn't believe it's made with wholesome, better-for-you ingredients).
Ingredients
- 100 g unsalted, shelled pistachios soaked in boiled water for 20 minutes to soften
- 30 g cashews soaked in boiled water for 20 minutes to soften
- 1 400g tin coconut milk the creamy part that has set at the top (refrigerate overnight)
- 1 cup soya milk or milk of choice
- 1 pinch salt
- 1.5 tsp vanilla extract
- 1/3 cup maple syrup to taste
Instructions
- Drain and rinse the soaked pistachios and cashews and add to a blender along with 1 cup soya milk, the coconut cream, salt, vanilla extract and maple syrup. Blend until smooth.
- Pour into ice cube trays and freeze for 1-2 hours until solid.
- Place in a high powered blender along with a splash of soya milk to help with blending. Blend until a thick ice cream consistency forms (it should resemble soft serve). Serve immediately or you can freeze again so a more solid, ice cream-like texture forms. Enjoy with crushed pistachios and a drizzle of caramel or syrup..