Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 161.5
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 88.2 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 0.8 g
- Protein: 1.3 g
View full nutritional breakdown of Vegan Pistachio Ice Cream calories by ingredient
Vegan Pistachio Ice Cream
Submitted by: LEONALIONESSNumber of Servings: 8
Ingredients
-
2.5 c. Almond Breeze (Original)
1 c. coconut milk
1/4 c. shelled pistachios
1/2 c. granulated sugar
1 tsp vanilla
2 tsp almond extract
2 TBS arrowroot powder
Directions
Mix ¼ cup of almond milk with the 2 tablespoons of arrowroot and set aside.
Blend 75% of your pistachios with a bit of the milk until smooth. Mix the pistachio/milk blend, almond milk, coconut milk and sugar together in a saucepan. Heat gently, then bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Add the vanilla and almond extracts.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add the remaining chopped pistachios in the last 5 minutes of freezing.
Makes one quart, 8 1/2 c. servings.
Number of Servings: 8
Number of Servings: 8
Recipe submitted by SparkPeople user LEONALIONESS.
Blend 75% of your pistachios with a bit of the milk until smooth. Mix the pistachio/milk blend, almond milk, coconut milk and sugar together in a saucepan. Heat gently, then bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Add the vanilla and almond extracts.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add the remaining chopped pistachios in the last 5 minutes of freezing.
Makes one quart, 8 1/2 c. servings.
Number of Servings: 8
Number of Servings: 8
Recipe submitted by SparkPeople user LEONALIONESS.
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