No-Churn Vegan Pistachio-Almond Ice Cream
This no-churn vegan pistachio-almond ice cream is luscious, creamy, and delicious, and is made in an ice cream maker.
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Recipe Summary
Ingredients
12
Original recipe yields 12 servings
Directions
Cook's Notes:
If you do not have a high-performance blender/food processor, you should soak the almonds first. To soak almonds, either cover almonds with cold water and allow to soak for 6 to 8 hours, or quickly soak almonds by covering with boiling water and allowing to soak in an uncovered container for 1 hour.
Pistachio paste can be purchased online or made at home.
If you do not have a fine-mesh sieve, cheesecloth or a thin dish towel can be used to strain the mixture.
Nutrition Facts
Per Serving:
311 calories; protein 3.9g; carbohydrates 40.4g; fat 16.1g; sodium 148.9mg. Full Nutrition