Monday, 17 June 2013

Pistachio Icecream (vegan) recipe

4 - 6 servings

2 cups Pistachio Milk, unsweetened
1/2 cup raw cashews, soaked for 8 to 12 hours (2/3 cup after soaking), drained and rinsed
1/2 cup light agave syrup
1/4 teaspoon almond extract
1/8 teaspoon salt
1/4 cup raw pistachios, soaked for 8 to 12 hours (1/3 cup after soaking), drained, rinsed, and finely chopped


measuring cups and spoons
cutting board
paring knife
rubber spatula
ice-cream maker

Pour 1/2 cup of the Pistachio Milk and all of the cashews in a blender and process until very smooth. Add the remaining 1 1/2 cups Pistachio Milk and all of the agave syrup, almond extract, and salt and process until blended. Transfer to a jar and chill in the refrigerator for at least 2 hours or up to 2 days. Put the mixture in an ice-cream maker and freeze according to the manufacturer’s directions. Crumble the finely chopped pistachios into the ice-cream maker 30 seconds before you turn the machine off.

Pistachio Ice Cream tastes if best eaten immediately, but it will keep for 5 days stored in a sealed container in the freezer. Thaw for a few minutes before serving.

Ahead of Time

Soak the pistachios and the cashews for 8 to 12 hours. Drain and rinse. The soaked nuts can be stored in the refrigerator for 2 days.

Pista Kulfi (Indian Pistachio Ice Cream): Replace the almond extract with 1/4 teaspoon of ground cardamom.
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