VEGAN PISTACHIO ICE CREAM
This ice cream is made of oat milk and pistachio butter - ratio, about 1/2 to 2/3 of nut butter of the amount of oat milk you use. Next time I will try to add almond extract drops to make the flavor more intense!
I always like to top ice cream with raw cacao chunks I cut in small pieces. To make it probiotic you can use probiotic coconut yogurt instead of oat milk .
Equipment
2 strong plastic bags - preferably reusable ones
Towel or gloves
Ingredients
Ice cream
1 banana
1 dl oat milk
1/4 tsp pure vanilla powder
Pinch of salt
Topping
Chopped raw cacao chunks
Pistachio butter or any nut butter
Freezing
6 tbs salt
Many ice cubes, I used 15 medium sized
Approach
Have all the ingredients for the ice cream in a blender and blend til smooth. Pour the blend in a plastic bag, remove all air from it and tie it. Put it in another plastic bag which you fill with salt, ice cubes and air that you blow into it. Twist the end of the plastic bag to keep the air in it, have a towel on the outside and shake it for five to ten minutes.
Now the ice should be cold enough, if not continue to shake it. Open the plastic bag and pour the ice into a bowl - be sure that the salt on the outside of the plastic bag don’t get into your ice cream.
Top with raw cacao and pistachio butter or any preferred nut butter.
Storage
Eat right away or store in the freezer in a container.