Pistachio Ice Cream

A beautiful pale green ice cream with real chunks of pistachio!

This healthy version of the nation’s favourite cold treat is dairy-free, gluten-free ad vegan-friendly. It makes a delicious summertime dessert. Lovely served on its own with a sprinkle of crushed nuts on top, or by the side of a warm pudding.

NB. If you don’t have an ice cream maker, this recipe can be made using the same method as our Hazelnut ice cream recipe.

Unsweetened Soya Drink, Organic 1L (Provamel)

1 cup soya milk

Rice Drink with Calcium 1 Litre (Rice Dream)

1 cup rice milk

Pistachios, No Salt 250g (Sussex Wholefoods)

1 cup pistachios, chopped

Organic Lemon Juice 250ml (Sunita)

1 tsp lemon juice

Raw Pistachio and Brazil Nut Butter, Organic 170g (Carley's)

1 tbsp pistachio and brazil nut butter

Buckwud Canadian Maple Syrup 250g (Rowse)

½ cup maple syrup

Corn Flour (Starch) 500g (Sussex Wholefoods)

2 tbsp cornflour

Pure Vanilla Extract 60ml (Nielsen Massey)

1 tsp vanilla extract

Other Ingredients

Method

1) Combine all ingredients in a large bowl. Fold the mixture together to ensure that the ingredients are thoroughly mixed.
2) Pour the mixture into an ice cream maker and churn for 10-15 minutes until you have a thick creamy consistency.
3) Pour ice cream into a container and leave in the freezer for at least 5 hours.