No Churn Vegan Pistachio Ice Cream Food

NO-CHURN VEGAN PISTACHIO ICE CREAM

Steps:

• Drain and rinse soaked cashews and add to a blender with the entire contents of one can of coconut milk, maple syrup, and pistachios.
• Blend until very smooth and creamy, then pour contents into a freezer safe pan or container.
• Lay the container flat and freeze for 6-8 hours, stirring every hour with a spoon to lightly churn until the ice cream is completely firm.
• Allow to soften for 30 minutes prior to serving for the best results. Pro tip: Run an ice cream scoop under warm water for before scooping for easier serving.
• Top with optional crushed pistachios and serve immediately. Store leftover ice cream in an airtight freezer-safe container for several weeks.

NO-CHURN VEGAN PISTACHIO-ALMOND ICE CREAM

Steps:

• Combine almond milk, coconut milk, sugar, corn syrup, and coconut oil in a medium-sized saucepan. Bring to a simmer over medium heat, stirring continuously with a whisk, about 5 minutes.
• Add almonds to a high-speed blender. Pour in milk mixture and blend until smooth.
• Strain mixture through a fine-mesh sieve into a bowl to remove remaining chunks of nuts. Add pistachio paste, 1 tablespoon plus 1 teaspoon vanilla extract, 1 tablespoon plus 2 teaspoons extract, salt, and food coloring; mix until thoroughly combined. Pour 1/2 of the mixture into an airtight container and store in the refrigerator. Pour remaining mixture into ice cube trays, cover with plastic wrap, and freeze until solid, about 4 hours.
• Remove ice cube trays from freezer and transfer frozen ice cream to the blender. Add refrigerated mixture and blend until smooth. Pour ice cream into an airtight container and freeze until solid, about 1 hour, or eat immediately as soft-serve ice cream.