- 6
Ingredients
- 1 cup cashews, soaked for at least 4 hours or for 15min in boiling water
- 1/2 cup of the soaking water
- 1 cup pistachios
- 1 can coconut milk (my coconut milk is very creamy – it’s almost like coconut cream)
- 1/2 cup dates (packed!)
- 1 tsp vanilla
- Pinch of salt
Preparation
Step 1
In a food processor fitted with an S-blade attachment, blend the pistachios until pistachio butter is formed. This will take around 10 minutes and will yield around 1/2 cup of pistachio butter. Add the pistachio butter, cashews, coconut milk, dates, vanilla and salt to a powerful blender such as a Vitamix and blend until everything is very smooth. Refrigerate mixture for at least 1 hour, preferably more. You want the mixture to be as cold as possible before putting it in the ice-cream maker. Transfer to the bowl of your ice cream maker and mix according to the manufacturer’s instructions. Eat immediately or store in the freezer. Thaw for 20 minutes before serving.
Notes: you’ll need to thaw the ice-cream for at least 20 minutes prior to serving. There’s only 1/2 cup of dates to sweeten the whole recipe, make sure it’s packed. Taste the mixture before chilling and add more dates if you want it sweeter.