Pistachio Gelato
Delicious homemade vegan ice cream made with simple pantry ingredients. The perfect treat for those hot summer afternoons.
Equipment
- Ice cream maker
- or Freezer safe container
Ingredients
- 1 ½ cups shelled raw pistachios
- 1 cup coconut cream or 1½ cups full-fat coconut milk** see ingredient description
- 1½ cups unsweetened oat milk or almond milk or other nut milk
- 6-8 plump fresh dates, pitted, chopped and pureed into a paste
- 3-4 tablespoons maple syrup or other sweetener more for sweetener ice cream
- 1 teaspoon pure vanilla extract
- pinch of sea salt
- 2-3 tablespoons chopped roasted pistachio for garnish
Instructions
- Place the pistachios nuts in a blender or use a food processor and grind into a flour like texture.
- Add all the remaining ingredients to the blender and pulse a few times until smooth. Taste and add more sweetener, if needed.
WITH ICE CREAM MAKER
- With an ice cream maker method: Pour the mixture into an ice cream maker, turn the machine ON and let it do its thing until the mixture is completely firm, it should be soft serve level freeze. Serve immediately or transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow the ice cream thaw for 8-10 minutes before serving.
WITHOUT ICE CREAM MAKER
- Without an ice cream maker method: Pour the ice cream mixture into a freezer-safe bowl. Cover with a cling film right on top of the mixture level to minimize the air exposure and freeze for about 3 hours, mixing well every 30 minutes to break the ice crystals. Once firmed up well its ready to serve. Scoop into bowls, serve, and enjoy garnished with some chopped toasted pistachios!
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