Pistachio Ice Cream

Ingredients

• Pistachio nuts

  Nuts, raw

  1 cup or 123g

• Sweetener, herbal extract powder from Stevia leaf

  100g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  380g

• Almond milk

  Plain

  1 cup or 240g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  1 tbsp or 15g

• Vanilla extract

  1 tsp or 4g

Directions

1. Add the pistachios to a food processor fitted with an S-shaped blade. Purée until it has the consistency of a very fine meal. Add the maple syrup or honey to the food processor and purée until it is almost butter, scraping the sides as necessary while puréeing. Add some of the coconut milk if the mixture gets stuck. Add the coconut milk, almond, cashew or hemp milk, nut butter and vanilla extract. Purée until smooth. Freeze for about an hour or refrigerate until cold. Pour into the ice cream machine and churn per the manufacturer’s instructions. Eat right away or freeze until hard for pretty scoops.