Dairy Free Pistachio Ice Cream
- 2 cans full fat coconut milk- chilled in refrigerator
- 2 just ripe avocados- chilled in refrigerator
- 2/3 cup maple syrup- chilled in refrigerator
- 2 teaspoons matcha powder
- 1/4 teaspoon almond extract
- 1/8 teaspoon fine grain salt
- 1/2 cup raw, unsalted pistachios
- make sure your ice cream maker freezer bowl has been in the freezer for at least 24 hours
- place cans of coconut milk, avocados & maple syrup in the refrigerator to chill for at least 2 hours
- add chilled coconut milk, peeled & pitted avocados, maple syrup, matcha, almond extract & salt to blender
- blend contents, gradually increasing speed to high, until perfectly smooth & creamy
- set up your ice cream maker with the frozen freezer bowl & add blender contents to ice cream maker, churn for 20 minutes (follow instructions on your ice cream maker- this time can vary from 20-30 minutes depending on the brand)
- while ice cream is churning, lightly toast the pistachios in a dry pan over medium heat until just fragrant, stirring often to ensure even toasting
- once pistachios are fragrant, pour them onto a cutting board to cool- once cool, roughly chop pistachios
- after ice cream has churned for 20 minutes, add chopped pistachios & churn for another 1-2 minutes until pistachios are well incorporated
- you can serve the ice cream at this point or put it in a freezer safe container & freeze for another 1-2 hours until it reaches your desired consistency
- before serving ice cream that has been stored in the freezer, set out the ice cream container at room temperature for about 10-15 minutes until it is easily scoopable
full fat coconut, just, maple, matcha powder, almond extract, grain salt, pistachios
Taken from food52.com/recipes/36764-dairy-free-pistachio-ice-cream (may not work)