Vegan Pistachio Ice Cream
Vegan pistachio ice cream - this delicious ice cream is incredibly rich and creamy, easy to make and contains NO coconut or cashews! It has a pure pistachio flavour and a smooth, creamy texture; the secret ingredient is oats!
Servings 10 people
Ingredients
- 25 g (¼ cup) porridge oats
- 800 ml unsweetened non-dairy milk (soy is best)
- 160 g (5 ¾ oz) shelled roasted pistachios
- 160 g (¾ cup) caster or granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅛ teaspoon xanthan gum (optional)
- 2 tablespoon vodka (optional)
Instructions
- Make sure that the bowl of your ice cream maker has been in the freezer for long enough, mine takes 11 hours to fully freeze
- Place the porridge oats in a saucepan with half of the milk and bring to a gentle simmer. Cook for about 10 minutes, stirring often to prevent the bottom from catching, until the oats are very soft.
- Place the pistachios in a blender with the other half of the milk and blend until very smooth. Stop and scrape down the sides as necessary.
- Add the oat mixture to the blender along with the sugar, vanilla extract, salt, xanthan gum (if using) and vodka (if using). Blend well until completely smooth.
- Pour into a bowl, cover and refrigerate until completely cold; I leave mine in there overnight but it will take at least four hours.
- Once the mixture is thoroughly chilled, give it a whisk then pour it into your ice cream maker and churn according to the manufacturers instructions until it reaches soft serve consistency.
- Transfer the ice cream to a freezerproof container and freeze for about four hours before serving. Once fully frozen the ice cream will be quite solid straight out the freezer, let it warm up at room temperature for fifteen minutes before scooping.
Notes
See post above for instructions if you don't have an ice cream machine, tips, details and substitutions.