Keep Cool: How to Make Vegan Pistachio Ice Cream
Create the perfect pistachio ice cream, but make it vegan!
- 225g raw pistachios soaked overnight
- 500ml coconut milk
- 80ml agave or maple syrup
- 1tbsp vanilla extract
- 1 cake tin, preferably silicone
- For the topping
- 50g 80% cocoa chocolate
- 150g raw pistachios
- 1tsp Maldon Salt
Put all the ingredients in a liquidiser and blend at full power until the mixture is a smooth cream with no chunks.
Pour the cream mixture into the cake mould, cover it with baking paper and freeze it for at least six hours, preferably overnight.
Chop and toast the pistachios for the topping for a two to three minutes. Scrape one side of the chocolate bar with a knife to get chocolate shavings.
If you want, create balls with a special spoon or make quenelles with the help of two soup spoons. Sprinkle each portion with pistachios, chocolate shavings and a pinch of Maldon Salt.