Pistachio ice cream
Ingredients
- 1 cup shelled pistachios
- 1 cup coconut milk
- 1 tsp vanilla extract
- 4 tbsp agave
- Pinch of salt
Steps
- Blend the pistachios into a chunky powder. Remove some for later then add the rest of the ingredients and blend until smooth.
- Place in a sealable container lined with parchment paper. Seal and freeze for one hour. Stir and freeze for 1 hour. Repeat for six hours.
- Before the final freeze add the remaining pistachios on top.