No Churn Vegan Pistachio Ice Cream

No Churn Vegan Pistachio Ice Cream Recipe

By Peanut Palate

Ingredients

½ cup + 2 tbsp full-fat, canned coconut milk

¼ ripe avocado

¼ cup roasted pistachios de-shelled

¼ cup soft Medjool dates pitted

¼ tsp vanilla extract

extra crushed, roasted pistachios de-shelled // add-in

Instructions

1Blend all ingredients in a high speed food processor or blender.

2If desired, mix in crushed pistachios by hand once the mixture is thoroughly blended.

3Pour this into a shallow bowl and set in the freezer for about 4-6 hours, checking every hour until it reaches a soft serve consistency. Leaving it for longer will harden it up even more for a more ice-cream like texture versus soft serve.

4When serving, allow it to thaw at room temperature, so it's easier to scoop with an ice cream scooper. You can run the ice cream scooper under boiling hot water to make it easier to scoop if needed.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.