Vegan Pistachio Icecream
Ingredients
- 150 grams of cashews
- 70 grams of pistachios
- 130 grams of water
- 40 grams of agave
- 1/4 tsp of vanilla powder
- 1/4 tsp of spirulina
- pinch of salt
Preparation
Soak cashews and half of the pistachios overnight to ensure even blending
On the morning slightly toast the rest of the pistachios and drain soaked nuts and transfer everything to the blender(except of toasted nuts) blend till creamy and smooth, taste and adjust sweetness if needed
Add the rest of the pistachios and pulse for a few times so they are evenly broken down
If you have icecream maker it produces the best icecream
Otherwise you can transfer them to the icecream moulds to get single portion treats
Or transfer the icecream mixture into a freezer safe container and freeze overnight
Let it sit for 15 minutes on the counter before scooping the icecream