Popular Conditions & Diets
Ingredients
4
Time
6h
Serves
8
Recipe by Jaclyn Irwin
Ingredients
4
Time
6h
Serves
8
1/2 cup
Pistachio Nut
shelled
3 cups
Oat Milk
1/3 cup
Maple Syrup
1/4 tsp
Kosher Salt
1
In a blender, pour in the pistachios, oat milk, maple syrup and salt. Blend on high until completely smooth. If using an ice cream maker, pour this into the machine and follow the manufacturers instructions.
Gluten-Free
Vegan
Dessert
2
If you are doing the no churn method, pour this into a freezer safe container and place in the freezer. Freeze for 30 minutes, remove and stir vigorously then place back in the freezer and repeat this process every 30-45 minutes for 2 to 3 hours. The ice cream will take about five to six hours to reach the correct consistency. If the ice cream is too icy after this time, let it sit out on the counter until soft enough to blend again in the blender. Blend on high until smooth and then place back in the freezer for about one hour for soft serve ice cream.
3
When ready to eat, let it sit out for about 10 minutes before scooping as it will be too hard to scoop straight from the freezer.
4
Notes: This ice cream will taste best within one week of making. A splash of vodka or gin helps limit the formation of ice crystals and can be added to the mix when blending. Do not exceed 1.5 oz if using. You can substitute the pistachios for any other nut or nut butter.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
