Vegan Pistachio Ice Cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 c soy creamer1 c soy milk1 c raw pistachio kernels1/2 c sugar1 tbsp vanilla1 tbsp arrowroot powder1 - 2 tbsp rosewater (optional)
Mix 1/4 c soy milk and arrowroot in small bowl and set aside.
Place creamer, remaining soy milk, pistachios and rosewater, if using, in a blender and blend until completely smooth. (A vitamix will give you a truly silky texture.)
Pour the pureed ingredients into a saucepan and add sugar. Still over medium heat until mixture starts to boil. Remove from heat and add arrowroot mixture, stirring until mixture thickens noticeable. Add vanilla. Refrigerate for 2 - 3 hours, then prepare in ice cream maker according to ice cream maker's instructions.
Note: if you prefer, reserve 1/4 - 1/2 cup pistachio kernels and add after 20 minutes of churning for ice cream with pistachio pieces.
Serving Size: make 1 quart
Number of Servings: 10
Recipe submitted by SparkPeople user RKP2005.
Place creamer, remaining soy milk, pistachios and rosewater, if using, in a blender and blend until completely smooth. (A vitamix will give you a truly silky texture.)
Pour the pureed ingredients into a saucepan and add sugar. Still over medium heat until mixture starts to boil. Remove from heat and add arrowroot mixture, stirring until mixture thickens noticeable. Add vanilla. Refrigerate for 2 - 3 hours, then prepare in ice cream maker according to ice cream maker's instructions.
Note: if you prefer, reserve 1/4 - 1/2 cup pistachio kernels and add after 20 minutes of churning for ice cream with pistachio pieces.
Serving Size: make 1 quart
Number of Servings: 10
Recipe submitted by SparkPeople user RKP2005.
Nutritional Info Amount Per Serving
- Calories: 147.8
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 28.2 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 1.4 g
- Protein: 3.2 g
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