Pistachio Ice Cream
Instructions
1. Add full fat coconut milk, pistachio milk, pistachio pulp, pistachios, and agave to a blender, and blend until well-mixed.BLENDER METHOD:
2. Pour mixture into an ice cube tray, and transfer it to the freezer overnight.
3. When ready, blend the pistachio ice cubes in a high-powered blender until creamy, scraping down the sides as necessary. (If you do not have a high-powered blender we recommend letting the pistachio ice cubes sit out just until they start to slightly soften, this will help them blend better into ice cream.)
4. Pour ice cream into an container with a lid and fold in pistachios.
5. Transfer back to the freezer until ready to eat!
NINJA CREAMI METHOD:
2. Pour liquid into your creami pints (you'll need 2 pint containers for this recipe) and freeze for 16 hours
3. Attach pints to your Creami and process with the "Ice Cream" setting, then enjoy!
TRADITIONAL ICE CREAM MACHINE:
2. Assemble your ice cream maker per manufacturer's instructions
3. Pour liquid into your ice cream machine's ice cream bowl and churn until liquid develops a thick custard-like consistency
4. Pour in pistachios and allow machine to churn for a few more minutes to evenly mix the nuts into the ice cream
4. Transfer to a loaf pan or ice cream container and store in freezer until ready to eat!
Ingredients
1 can full fat coconut milk¼ cup pistachio milk
all the pistachio pulp from 1 batch of pistachio milk
¼ cup pistachios
¼ cup agave
extra pistachios for folding at the end
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