Pistachio Ice Cream

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Pistachio Ice Cream 🥹🍨

By @georginaburgess_

INGREDIENTS

100 g unsalted, shelled pistachios soaked in boiled water for 20 minutes to soften
30 g cashews soaked in boiled water for 20 minutes to soften
1 400g tin coconut milk the creamy part that has set at the top (refrigerate overnight)
1 cup soya milk or milk of choice
1 pinch salt
1.5 tsp vanilla extract
1/3 cup maple syrup to taste

INSTRUCTIONS
Drain and rinse the soaked pistachios and cashews and add to a blender along with 1 cup soya milk, the coconut cream, salt, vanilla extract and maple syrup. Blend until smooth.
Pour into ice cube trays and freeze for 1-2 hours until solid.
Place in a high powered blender along with a splash of soya milk to help with blending. Blend until a thick ice cream consistency forms (it should resemble soft serve). Serve immediately or you can freeze again so a more solid, ice cream-like texture forms. Enjoy with crushed pistachios and a drizzle of caramel or syrup..