Delicious Vegan Pistachio Icecream (no-churn)
Wow, my world completely transformed yesterday when I discovered, that making no-fruit icecream without icecream maker is actually possible and actually very easy and actually probably the best that I have ever tasted! We had this lovely and creamy 3-ingredients pistachio icecream in the high sun of a mountain summer in North Portugal and felt deliberated from the sorrow of not having to abandon the pleasure of enjoying creamy icecreams like those in Milfontes, Alentejo, after moving here to the North and going vegan.
Inspired and motivated by a video by the youtube channel Green Kitchen, I decided spontaneously to give it a go. I just omitted the soy cream as we didn’t have any at home, the same with cane sugar instead of maple syrup, hoping that it would work perfectly fine without too. And yes, it did!
Enjoy our simplified-to-the-max-Pistachio-Icecream!
Delicious Vegan Pistachio Icecream (no-churn)
Equipment
- 1 immersion blender
Ingredients
- 2 handfuls pistachios
- 1/2 cup plant milk (and a little more) I used soy for a creamier consistency – coconut or almond milk would also work!
- 2 tbsp raw or unrefined cane sugar
Instructions
- Blend the pistachio, the milk and the sugar until smooth. Depending on the power of your device, it will turn out slightly chunky or very smooth (ours is a cheap immersion blender and made slightly chunky, but still delicious icecream!)
- Pour the mixture into a tupper ware or equivalent freezing container – if you have, use an icecube mold! Freeze until nicely frozen (it should not take longer than 6 hours).
- Take the mixture out of the freezer, break it in pieces and place in a blending cup. Blend until smooth again (you might need to add some milk, don’t add too much though as we want this icecream to be as creamy and as intense as possible!).
- Pour the mixture back into the freezing container and repeat the process. The mixture should now freeze quicker!
- Once it is frozen, blend it another time and serve immediately!