No-Churn Vegan Pistachio-Almond Ice Cream
Recipe information
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Cooking:
30 min.
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Servings per container:
12
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Ingredients for - No-Churn Vegan Pistachio-Almond Ice Cream

1. Almond milk - 2 cups
2. Coconut milk - 1 (14 ounce) can
3. Brown sugar - 1 cup
4. Light corn syrup - 1 cup
5. Coconut oil - 1 tablespoon
6. Almonds - 1 cup
7. Pistachio paste - 5 tablespoons
8. Vanilla extract - 1 tablespoon
9. Vanilla extract - 1 teaspoon
10. Almond extract - 1 tablespoon
11. Almond extract - 2 teaspoons
12. Salt - ½ teaspoon
13. Green food coloring (Optional) - 1 drop

How to cook deliciously - No-Churn Vegan Pistachio-Almond Ice Cream

1. Stage

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.

2. Stage

Add almonds to a high-speed blender. Pour in milk mixture and blend until smooth.

3. Stage

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.

4. Stage

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.