Serves: 4 to 6 people
Ingredients:
- 2 cups unsweetened almond milk (or any plant-based milk of your choice)
- 1/2 cup honey or maple syrup (adjust to taste)
- 1/4 cup coconut oil, melted
- 1/2 cup PRIME EARTH SMOOTH PISTACHIO NUT BUTTER
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1/4 tsp salt
- 1/4 cup chopped pistachios (for garnish)
Instructions:
1. In a blender, combine almond milk, honey or maple syrup, melted coconut oil, pistachio nut butter, vanilla extract, almond extract (if using), and salt.
2. Blend on high speed until smooth and well combined, about 1-2 minutes.
3. Taste the mixture and adjust sweetness if needed.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
5. Transfer the churned ice cream to a freezer-safe container. If you like a softer consistency, you can serve it immediately.
6. For a firmer texture, freeze for at least 2 hours before serving.
7. Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly.
8. Scoop into bowls and garnish with chopped pistachios.
Notes:
- If you don't have an ice cream maker, pour the mixture into a freezer-safe container and freeze. Every 30 minutes for the first 2-3 hours, take it out and whisk it vigorously or blend it to break up ice crystals. Then let it freeze completely.
- This recipe is customizable. You can adjust the amount of pistachio nut butter or sweetener to your liking.
- For a creamier texture, you can add 1/4 cup of full-fat coconut cream to the mixture before churning.
