No-churn pistachio ice cream
 
Ingredients
  • 1 cup (120g.) shelled unsalted pistachios
  • ¼ cup (60 mL) honey
  • ½ cup (120mL) almond milk (or other plant based milk)
  • 2 cans of full fat coconut milk
  • 1 tsp. vanilla extract (optional)
Instructions
  1. Without shaking the cans of coconut milk place them in the fridge over night.
  2. Place the pistachios in a food processor and pulse until they turn into an pistachio paste (pistachio butter). Note: I haven’t tried, but I am sure you can use nut butter instead for even less work – 1 cup nuts turn into approx. ¾ cup butter.
  3. Once the nuts resembles a paste add in the honey and nut milk and blend to combine.
  4. Make coconut whipped cream by carefully opening the coconut cans and scooping out the thick layer in the top of the can. Place in a bowl and whip using an electric mixer until it resembles whipped cream.
  5. Fold in the pistachio mixture. Do not stir too much, or you’ll remove all the air.
  6. Pour into a plastic box and freeze for at least 4 hours.
  7. Thaw 15 minutes before serving.
Notes
If you have an ice cream maker, you can also churn the mixture in that one - this will yield a slightly creamier ice cream.
Of course, you may sub ordinary whipped cream, if you’d like to and don’t mind dairy.
Recipe by to her core at https://tohercore.com/no-churn-pistachio-ice-cream/