Description
No-churn pistachio ice cream made with canned coconut milk, soaked cashews, and plenty of pistachios! Serve it with crushed pistachios as naturally sweet dairy-free dessert.
Ingredients
- 1 1/2 cups raw cashews, soaked for at least one hour in hot water
- 1 13.5 oz can full-fat coconut milk, chilled overnight
- ⅔ cup pure maple syrup
- 1 cup raw pistachios, chopped + more for serving
Instructions
- Drain and rinse soaked cashews and add to a blender with the entire contents of one can of coconut milk, maple syrup, and pistachios.
- Blend until very smooth and creamy, then pour contents into a freezer safe pan or container.
- Lay the container flat and freeze for 6-8 hours, stirring every hour with a spoon to lightly churn until the ice cream is completely firm.
- Allow to soften for 30 minutes prior to serving for the best results. Pro tip: Run an ice cream scoop under warm water for before scooping for easier serving.
- Top with optional crushed pistachios and serve immediately. Store leftover ice cream in an airtight freezer-safe container for several weeks.
Notes
Prep time doesn’t include the time necessary to freeze and churn ice cream
- Prep Time: 30 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Freezer
- Cuisine: Vegan, Oil-Free, Grain-Free, Gluten-Free, Refined-Sugar-Free