Vegan pistachio ice cream
*Plus 12 hours of soaking and chilling
This is a very creamy, sweet ice cream with a delicious pistachio aroma that, like the date caramel ice cream, is very easy to make and does not require an ice cream maker.
The pistachio is a nut that comes from the East, specifically from Syria, although historically it has also always had a strong presence in other regions such as Greece, Palestine, eastern Turkey and the Middle East, western India and Central Asia.
It is a highly valued ingredient for its many possibilities, since it gives a very special touch to dishes, whether savory or sweet, as in this case.
The flavor of this pistachio ice cream is delicate yet full-bodied, with irresistible, aromatic notes and a taste that, being the result of combining exclusively plant-based ingredients, is extremely refined and captivating.
That is why it is the most exquisite way to benefit from the wonderful properties of pistachios and the rest of the ingredients, which make it an ice cream rich in protein, essential omega-6 fatty acids, tryptophan, phytosterols, lutein, vitamins A, C, E and the B group (B1, B2, B3, B5, B6 and B9 or folic acid), calcium, copper, chromium, phosphorus, iron, magnesium, manganese, potassium, selenium and zinc.
In addition, since it contains no ingredients of animal origin, it is free of lactose, casein, cholesterol and other fats that are harmful to the body.
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Notes
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- Step 1Soak the cashews for at least 6 hours so they soften.
- Step 2Drain the cashews and put them in the blender jar together with the coconut milk, coconut oil, syrup, vanilla extract and salt, and blend until everything is well combined and the texture is creamy and smooth.
- Step 3Using an electric grinder or blender, grind 3/4 of the pistachios and, when you have a fine powder, add it to the mixture and blend again until it is well incorporated with the rest of the ingredients.
- Step 4Transfer the mixture to an airtight container and put it in the freezer for 30 minutes.
- Step 5Take it out of the freezer, whisk it and put it back in the freezer for another 30 minutes. Repeat this step 3 more times to prevent ice crystals from forming and to get a smooth, creamy texture.
- Step 6After whisking for the last time, chop the remaining 1/4 of the pistachios that you set aside, using a mortar or a rolling pin. Then add the chopped pistachios to the mixture and stir well with a spoon.
- Step 7Smooth the surface, adding a few chopped pistachios on top if you like, and put it in the freezer for at least 4 hours, until firm.
- Step 8When serving, take it out of the freezer about 10 or 15 minutes beforehand so the texture is creamy rather than too hard, and serve with a pistachio topping.