For some reason I had pistachios on my mind the whole time I was studying at the end of this semester. I dunno… I’m weird. But I finished for the year and after 2 or 3 days of sleeping I made these!
I haven’t completely figured out vegan ice cream to be honest, it always freezes rock hard. But leaving it out for 20 minutes or putting the container in hot water gets it back to a good texture!
I adapted this ice cream recipe; I switched the honey for agave, which probably made a difference. I do use local honey occasionally but I didn’t want to use that much. But it would probably be more scoop-able from the freezer if you tried it with honey!
Sandwiched between chocolate almond cookies made a great combination! And pretty healthy too 😉
Pistachio ice cream
2 400ml cans coconut milk
½ cup agave/maple syrup
½ cup pistachio butter
1 teaspoon vanilla extract
½ teaspoon sea salt
1½ teaspoons arrowroot starch mixed with 2 tablespoons of the coconut milk
Whisk together the coconut milk, agave, pistachio butter, vanilla & salt together in a saucepan and bring to a simmer.
Whisk in the arrowroot liquid and mix over the heat for 1-2 minutes until everything is well combined and the mixture has slightly thickened.
Transfer the mixture to another bowl to cool.
Then put the mixture in the fridge to chill completely.
Use the instructions of your ice cream machine, or if you don’t have an ice cream maker, freeze the mixture and beat it every couple of hours 2 or 3 times.
Cacao almond cookies (adapted from The Whole Pantry app)
1 cup almonds or almond meal (or any other nut)
3 tablespoons cacao powder
3 tablespoons melted coconut oil
2 tablespoons maple syrup
1 teaspoon vanilla
¼ teaspoon salt
¼ teaspoon baking soda
Process the almonds into a fine meal. Add in the rest of the ingredients and process until well combined.
Spoon heaped teaspoons onto a baking tray and flatten the cookies.
Bake at 170˚C for 12 minutes until slightly darker in colour.
Let them cool completely, then sandwich the ice cream in between 2 cookies.
You could then roll them in crushed pistachios, coconut, chocolate… whatever you want!
Store the cookie sandwiches in the freezer 🙂