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!