Vegan Pistachio Ice Cream

Ingredients

• 100 g roasted pistachio kernels (unsalted or salted according to taste)
• 350 ml almond drink (almond milk)
• 1 pinch ground tonka bean (alternatively vanilla powder)
• 3 tbsp white almond butter (45 g)
• 2 tbsp raw cane sugar (30 g)
• 50 g dark chocolate (70% cocoa content; vegan)

Instructions

1. 1.

   Puree pistachios and almond drink in a blitz chopper. Alternatively, place in a tall container and puree with an immersion blender for 1-2 minutes. Add tonka bean, almond butter and sugar to the pistachio mass and puree for 1-2 minutes.

2. 2.

   Let the mass freeze in the freezer for 2 hours, stirring vigorously every 30 minutes. Fill the frozen pistachio ice cream into molds, insert wooden sticks and let freeze for about 2 hours.

3. 3.

   Remove the pistachio ice cream from the freezer. Chop the dark chocolate and melt it over a hot water bath. Pour the liquid chocolate into a taller container. Remove the pistachio ice cream from the molds, dip it briefly in the chocolate or brush it with it and (without molds) return it to the freezer. Proceed similarly with the remaining pistachio ice cream.

4. 4.

   Let the vegan pistachio ice cream stand in the freezer for at least 10 minutes so that the chocolate hardens.