Vegan Pistachio Ice Cream
Vegan Pistachio Ice Cream is made for those who love the distinctive, slightly sweet, nutty flavor of pistachios but are looking for a dairy-free alternative. The rich aroma of toasted pistachios harmonizes perfectly with the silkiness of coconut milk, while maple syrup adds natural sweetness to the dessert. The advantage of homemade ice cream is that it is free of artificial additives, and the pistachio cream made from natural ingredients retains its rich aroma. If you love soft, rich, and silky pistachio ice cream, you should definitely try this recipe!
Ingredients for this recipe
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Preparation Steps
1
Toast the pistachios in a dry skillet over medium heat until lightly golden brown. Let them cool, then finely grind them or blend into a creamy paste with a little almond milk.
2
In a small bowl, whisk together the cornstarch and water until smooth. This will be used to thicken the ice cream later.
3
In a medium saucepan, combine the coconut milk and almond milk. Add the maple syrup and vanilla extract. Heat over medium heat, but do not boil.
4
Add the pistachio paste to the mixture and stir until smooth, ensuring the pistachio flavor is evenly distributed.
5
Pour in the cornstarch mixture and cook over low heat, stirring constantly, until the ice cream base thickens slightly (about 5-7 minutes). Do not boil!
6
Remove from the heat and let it cool to room temperature. Then, refrigerate for at least 4 hours to chill thoroughly and allow the flavors to meld.
7
If you have an ice cream maker, pour the chilled mixture into it and churn according to the manufacturer's instructions. If not, pour the mixture into a shallow container and freeze, stirring with a fork every 30 minutes to prevent crystallization.
8
Before serving, let it sit at room temperature for a few minutes to soften slightly. Garnish with chopped pistachios or a drizzle of extra maple syrup.
