VeganDairy-freeGluten-freeVegetarian Ice Cream
Vegan Pistachio Ice Cream
A vegan pistachio ice cream with almond extract.
Recipe
Ingredients
| Metric | US | ||
|---|---|---|---|
| 180 ml | ¾ cup | cashew milk | |
| 240 ml | 1 cup | coconut milk | |
| 65 g | ⅓ cup | sugar | |
| 30 ml | 2 tbsp | maple syrup | |
| 30 g | 2 tbsp | vegan cream cheese | |
| 1 ml | ¼ tsp | almond extract | |
| 1 g | ⅛ tsp | salt | |
| 1 drops | 1 drops | green food colouring, optional | |
| 30 g | ¼ cup | pistachios, shelled, coarsely chopped, plus more for garnish |
Ingredients
Method
- Put the cashew milk, coconut milk, sugar, maple syrup and cream cheese in a medium saucepan. Whisk until dissolved.
- Cook over a medium heat for 5–7 minutes.
- Add the almond extract, salt and food colouring, if you like. Stir to combine.
- Take off the heat and pour into an empty Creami pint, up to the max fill line. Stand the pint in an ice bath until cool. Once cool, cover and freeze for 24 hours.
- Press: ICE CREAM Take the pint out of the freezer, remove the lid, lock it into the outer bowl with the paddle lid, place it on the machine and select ice cream.
- Press: MIX-IN Make a hole about 4 cm wide down to the bottom of the pint. Add the pistachios to the hole and spin again on the mix-in program.
- Serve straight away.
Nutrition per serving estimated
- Calories
- 172 kcal
- Fat
- 6.8 g
- of which saturates
- 2.2 g
- Carbohydrate
- 27 g
- of which sugars
- 24 g
- Fibre
- 0.9 g
- Protein
- 2 g
- Sodium
- 175 mg
We add up the nutrition in each ingredient, using standard food data from the US Department of Agriculture's FoodData Central (and typical packet values where it has no match, such as UK double cream), then divide by the 4 servings this recipe makes. Brands vary, so treat it as a guide. Optional extras and the liquid you top up with before spinning aren't counted.
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