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!
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!