Mexican, Vegan, Ice Cream
: 10 people
: 335 kcal
: Sarah McMinn
Place your ice cream churning bowl in the freezer overnight.
Drain and rinse the soaked cashews. Place in a high-speed blender along with coconut milk, sugar, coconut oil, almond extract, and salt. Blend on high until completely smooth (3-5 minutes).
Place 3/4 cup of pistachios in a coffee grinder or food processor and blend until they are a fine powder. Add pistachios to ice cream base and mix again until completely incorporated (another 2-3 minutes).
Add the chilled ice cream to your ice cream maker and process according to manufacturer’s instructions. Once the ice cream is thick, frozen, and resembles soft serve, add remaining 1/4 cup pistachios and transfer to it to a loaf pan, smooth top, and cover. Place in freezer for 2-3 hours until the ice cream has harden.
Pull out and let thaw 15 minutes before serving.
Calories Per Serving:
% Daily Value