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Almond Milk and Pistachio Ice Cream

This Almond Milk and Pistachio Ice Cream is a delightful, dairy-free treat that combines the rich, nutty flavors of almonds and pistachios into a creamy and refreshing dessert. Made with organic, non-toxic ingredients, this ice cream isnot only delicious but also packed with nutrients.
Print Recipe
Prep Time 15 minutes

Ingredients
  

  • 2 cups organic almond milk (unsweetened)
  • 1 cup organic pistachios (shelled)
  • 1/2 cup organic maple syrup or honey
  • 1 tsp organic vanilla extract
  • Pinch of sea salt
  • 1 tsp organic arrow root powder or cornstarch (optional, for thickening)

Instructions
 

Prepare the Pistachios:

  • Soak the pistachios in water for at least 2 hours or overnight. Drain and rinse them before use.

Blend the Base:

  • In a high-speed blender, combine the soaked pistachios, almond milk, maplesyrup (or honey), vanilla extract, and a pinch of sea salt.
  • Blend until smooth and creamy. If using arrowroot powder or cornstarch for thickening, dissolve it in a small amount of almond milk before adding to the blender and blend until fully incorporated.

Chill the Mixture:

  • Pour the blended mixture into a bowl and chill in the refrigerator for at least 2 hours.

Churn the Ice Cream:

  • After chilling, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-30 minutes, until it reaches asoft-serve consistency.

Freeze and Serve:

  • Transfer the churned ice cream to a freezer-safe container and freeze for an additional 2-4 hours, or until firm.
  • Scoop and serve the ice cream, enjoying its creamy texture and rich, nutty flavor.