Pistachio nice cream

Pistachio nice cream

By
From
Guilt-Free Nice Cream
Serves
4
Photographer
Jacqui Melville

Pistachio ice cream is one of those things that has to be tasted to be believed. Our dairyfree, banana-based version is a thing of wonder. It’s ludicrously creamy and will give the classic pistachio gelato a run for its money.

Ingredients

Quantity Ingredient
150g unsalted pistachios, shelled
155g cashews, soaked for 4-6 hours
3 bananas, peeled and frozen
185ml maple syrup or honey
80ml coconut oil, melted
2 teaspoons almond extract
1/4 teaspoon sea salt

Method

  1. Blitz 100 g pistachios in a coffee grinder or food processor until you have a fine powder. Set aside. Roughly chop the remaining pistachios.
  2. Drain and rinse the soaked cashews. Put in a high-speed blender or food processor, along with the bananas, ground pistachios, maple syrup, coconut oil, almond extract and salt. Blend on a high speed until completely smooth; this could take a couple of minutes. Add the reserved chopped pistachios to the mix and give it a good stir.
  3. You can pour this into an ice-cream maker and prepare according to the manufacturer’s instructions, but it also works beautifully served straight from the blender. Alternatively, pop it into a freezer-proof container and freeze for about 3 hours, stirring every 30 minutes to prevent ice crystals.
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