PISTACHIO ICE CREAM

SERVES 6 PORTIONS

  • 1⁄2 cups (360 ml) shelled pistachios
  • 1 1⁄2 cups (360 ml) full-fat coconut milk
  • 1 1⁄2 cups (360 ml) unsweetened almond milk or another nut milk
  • 6 fresh dates, pitted
  • 1⁄2 tsp vanilla extract
  • 3 to 4 tbsp maple syrup or another sweetener
  • NUTRITIONAL VALUES

    Calories: 554kcal
    Fat: 49.6g (40.9g S.Fat)
    Carbs: 23.5g
    Protein: 5.8g
    Sugar: 15.3g
    Sodium: 248mg

    METHOD

    Put the pistachios in a blender (or a food processor) and grind them into flour. Blend in the remaining ingredients until smooth. If necessary, taste and add more sweetener. With an ice cream maker:
    Place the mixture in the ice cream maker and process according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

    If you don't have an ice cream maker:
    Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!
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    MINT CHOCOLATE ICE CREAM