Ingredients

The following ingredients have 2 Servings
  • 1 ½ cups pistachios
  • 1 ½ cups water
  • ¼ cup coconut oil
  • ¼ cup maple syrup
  • ¼ cup coconut sugar
  • 1 ½ teaspoons fresh ground pepper
  • 1 ½ teaspoons balsamic vinegar
  • ¼ teaspoon sea salt

Instruction

  • Soak the pistachios in water for 4-24 hours. Refrigerate while soaking.
  • Drain the pistachios and rinse them well. Add them to a blender or food processor with all the remaining ingredients. Blend on high until smooth, 2-3 minutes. Note: if you do not have a high-powered blender you may want to strain the cream through a fine mesh sieve if there is any gritty texture.
  • Pour the pistachio cream into a bowl and refrigerate it until it's completely cold. Once the cream is cold process it in your ice cream maker.
  • Scoop the pistachio ice cream out of your ice cream maker and into a freezer-proof container. Cover the top with parchment paper directly on the surface and freeze until firm.