Vegan Pistachio Ice Cream

🧂 Ingredients

• 1 C Pistachio Nuts, raw
• 2 15 oz Can Coconut Milk

  refridgerated
• 1/4 C Maple Syrup

  or to taste
• 1 tsp Vanilla Extract
• 1/2 C Almond Milk Creamer

Instructions

• 1 If the pistachio nuts have skins on them blanch them in hot (not boiling) water
  for 1 minute. Next place them into a spice grinder or food processor
  [https://amzn.to/2VPslzS] and grind until they are crumbs. Add 1-2 tbsp of water
  to create a paste. Set aside.
• 2 Place a metal mixing bowl [https://amzn.to/3uBTULf] in the freezer for 5
  minutes. Open the cocnut milk cans. Save the solid part of the milk (cream) and
  discard the liquid. Place cream in the standing mixer [https://amzn.to/3yE3eOF]
  and whip until it's fluffy. Combine pistachio paste, vanilla extract
  [https://amzn.to/3jCvJYl] and almond milk in the mixer. Add maple syrup
  [https://amzn.to/2YfQ25m] 1 tbsp at a time until desired sweetness is reached.
  Blend until combined.
• 3 Transfer the ice cream mixture into a freezer safe container and freeze for 6
  hours. Make sure the lid is tight or wrapped in foil and plastic wrap.

Nutrition Info