AKA: Green Monster Ice Cream!
This ice cream post is dedicated to all of my vegan and lactose intolerant friends and followers! Because it’s so darn hard to find good tasting ice cream that’s also dairy-free… And while I’ll load up on Lactaid to enjoy the occasional bowl of ice cream or froyo, it’s nice to have a meal where I don’t need to take a pill before I eat!
Typically, frozen desserts that are vegan or dairy-free are sorbets or granitas or other fruit-based treats. While I love a good sorbet, sometimes you want something soft and creamy like ice cream. And this pistachio sorbet is just that! Thanks to silken tofu, pureed pistachios, and avocado this ice cream is super creamy and flavorful (and a really awesome shade of green!). 😀
A note on buying pistachios: buy the pre-shelled pistachios if you can because shelling them yourself is a pain in the arse!
Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂
Vegan Pistachio Ice Cream
Yield: about 1 quart
You are going to need:
- 1 1/2 cups shelled and toasted pistachios (about 12 ounces shelled or 1 pound with shells)
- 1 12-ounce package extra-firm silken tofu
- 1 small, ripe avocado
- 1 teaspoon lemon juice
- 1 1/2 cups almond milk
- 1/2 cup agave nectar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon salt
You are also going to need:
- Food processor
- Medium bowl
- Rubber spatula
- Wire whisk
- Ice cream maker
- Plastic freezer-safe container
In a food processor, puree 1 cup of the toasted pistachios until a thick paste is formed. This may take up to 10 minutes, so be patient or else your ice cream will be gritty.
Once the paste is formed, add the tofu to your food processor. Blend the tofu in to the pistachio paste, stopping to occasionally scrape down the sides of the bowl with a rubber spatula. Add the avocado and the lemon juice, and purée to combine.
Pour the pistachio mixture in to a medium and bowl, and whisk in the remaining ingredients. Freeze according to your ice cream maker’s instructions. Add the remaining 1/2-cup of pistachios during the last 5 minutes of freezing.
When your ice cream maker is done churning, scrape the pistachio ice cream in to a freezer-safe plastic container. (The ice cream will be at a soft-serve consistency.) Freeze for a few hours to harden.
Quick tip: do not freeze your ice cream in the bowl of your ice cream maker. Serving it directly from the ice cream maker bowl will likely scratch and damage the bowl. Always transfer the ice cream to a freezer-safe container, and then wash the ice cream maker bowl in warm (not hot!) soapy water. Never place the bowl in the dishwasher!
To serve, let the ice cream warm slightly at room temperature, about 5-10 minutes. Enjoy! 😀