Almond Pistachio Ice Cream

• 1 1/4 cups raw cashews soaked overnight in cool water*
• 14 ounces full fat coconut milk
• 3 tablespoons olive oil or melted coconut oil
• 1/4 cup maple syrup
• 1/4 cup organic cane sugar
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon sea salt
• 3/4 cup pistachio dust finely ground, plus more to taste
• 1/4 cup slivered almonds raw or roasted unsalted, lightly chopped

1. *To be done the night before. To quick soak cashews, cover with boiling hot water and let set uncovered for 1 hour. Drain thoroughly. And place you ice cream maker bowl in the freezer to chill.
2. The following day, add soaked, drained cashews, coconut milk, oil, maple syrup, cane sugar, vanilla, sea salt, and ground pistachios to a high speed blender. Blend until creamy and smooth, scraping down sides as needed.
3. Taste and adjust sweetness as needed, adding more cane sugar or maple syrup if desired. Also add more ground pistachio if needed to enhance flavor.
4. Assemble your chilled ice cream maker and pour in the ice cream batter. Churn until creamy and thick and resembles soft serve - about 30-40 minutes.
5. In the last 30 seconds of churning, add in the slivered almonds. I used a mix of roasted and raw slivered almonds. Churn until just incorporated, then turn off machine.
6. Enjoy immediately as soft serve, or transfer ice cream to a freezer-safe container and smooth flat with a spoon.
7. Cover securely and freeze for 4-5 hours or until firm. Before scooping, set out for 20-30 minutes to soften and use a hot spoon to ease scooping process.
8. Leftovers keep in the freezer for 7-10 days, though best when fresh.

cashews soaked overnight, coconut milk, olive oil, maple syrup, cane sugar, vanilla, salt, pistachio dust

Taken from www.yummly.com/recipe/Almond-Pistachio-Ice-Cream-1495784 (may not work)