Pistachio Ice Cream Homemade

Pistachio Ice Cream Homemade

Ingredients: -1/2 cup pistachios, raw -2 tbsp grapeseed oil -2 tbsp. powdered stevia or monk fruit -1 tsp. salt, plus more to taste -2 cans coconut cream, no sugar added (frozen for at least 2 hours or refrigerated overnight) -1 tbsp. maple syrup (Choc zero or Lakanto is recommended) -Toppings: unsweetened coconut flakes or berries

Directions:

1. Preheat oven to 350F. Line loaf pan with foil and place it in the freezer.

2. On a baking tray, toast the pistachios in the oven for 5 minutes.

3. Add pistachios, oil, stevia, and 1/2 tsp salt in the blender on high til the mixture is smooth.

4. Open chilled cans of coconut cream. Scrape the fat from the top into a mixing bowl. Discard remaining liquid (or SAVE for later use for something else).

5. With a HAND MIXER, whip coconut cream until it is the consistency of soft whipped cream.

6. Add the sugar-free syrup, 1 tsp salt, and 1/2 cup pistachio paste and fold until gently combined.

7. Pour the mixture into the chilled loaf pan. Freeze for at least 4 hours.

8. To serve, scoop with ice cream scooper and add toppings.