Dairy-Free Pistachio-Vanilla Ice Cream {Raw, Vegan}
Dairy-free ice cream has never been so tempting, or healthy!
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: Paleo
- Diet: Vegan
Ingredients
Scale
- 1 1/4 cups raw cashews, soaked overnight for 6–8 hours.
- 13.5 oz of full-fat coconut milk
- 3 Tbsp melted coconut oil
- 1/4 cup coconut nectar
- 1/4 cup organic cane sugar
- 2 tsp pure vanilla extract
- 1/8 tsp sea salt
- 3/4 cup finely ground pistachio dust (from dry roasted unsalted shelled pistachios)
- (Optional): 1/4 cup of slightly chopped pistachios and raw cacao nibs on top
Instructions
- The night before you make the ice cream, soak the cashews in cool water for 6-8 hours.
- When ready to begin, add soaked, drained cashews, coconut milk, coconut oil, sweeteners, vanilla, sea salt and ground pistachios to a high-speed blender. Blend until smooth and creamy, scraping down sides as needed. ‘
- Adjust the sweetness as needed, adding more coconut palm sugar if desired. Also, add more ground pistachios if needed to enhance the texture and/or flavor.
- Line a loaf pan with wax paper then pour the ice cream batter into the pan. Let chill for 1 hour, then add pistachios and raw cacao nibs on top.
- Let chill for 4 more hours (minimum). Before scooping, let sit out for 20-30 minutes to soften and use a hot scoop to ease the process.
- Enjoy immediately or transfer the ice cream to a freezer-safe container and smooth flat with a spoon. Cover securely. Will keep it in the freezer for 7-10 days.
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