Vegan Pistachio Ice Cream
Ingredients
-
1½
cups
shelled raw pistachios
-
1½
cups
water
-
½
cup
maple syrup
-
¼
teaspoon
almond extract (optional)
Instructions
- Freeze the bowl of your ice cream maker for at least 24 hours if required.
- Blend the pistachios, water, maple syrup, and almond extract until smooth.
- Pour the mixture into the frozen bowl of the ice cream maker and process for 30 to 35 minutes until thick and creamy.
- Serve immediately or stir in chopped pistachios for added crunch.
- For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours.
Nutrition Facts (estimated)
Servings
6
Calories
247
Total fat
14g
Total carbohydrates
27g
Total protein
6g
Sodium
7mg
Cholesterol
0mg
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