Vegan Pistachio Express Ice Cream
When I’m craving something sweet in the summer, I want it to be simple to prepare and refreshing! This ice cream only requires four ingredients and is absolutely delicious! Let me know if you try it! xx
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- Preparation time: 5 minutes
- Freezing: 4 hours
Ingredients
- 2 cups (500 ml) unroasted, unsalted pistachios
- 2 x 300 g blocks silken tofu
- 1/2 cup (125 ml) maple syrup
- 1 teaspoon (5 ml) vanilla
- 1/4 teaspoon (1.25 ml) salt
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Preparation
- Blend the pistachios to a paste in a blender or food processor. This may take a few minutes. Scrape down the sides of the blender with a spatula if necessary.
- Add the remaining ice cream ingredients and blend until smooth. Transfer the mixture to a loaf tin or airtight container. Place in the freezer for 4 hours or until hardened. Remove from the freezer a few minutes before serving!
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