A creamy and healthier pistachio ice cream made with plant-based milk, raw nuts, and natural extracts. No dairy or refined ingredients.

1 ½ cups plant-based milk (such as oat or soy)

¾ cup shelled raw unsalted pistachios

½ cup raw cashews

¼ cup white sugar

1 teaspoon vanilla extract or vanilla bean paste

¼ teaspoon almond extract

1 pinch salt

½ cup shelled roasted unsalted pistachios roughly chopped (optional)

1. Prepare your ice cream maker according to the manufacturer’s instructions.

2. Add the plant-based milk, pistachios, cashews, sugar, vanilla, almond extract, and salt to your blender. Blend until completely smooth and creamy.

3. Pour the mixture into your ice cream maker and churn for about 25 minutes until it reaches a soft-serve consistency.

4. If using chopped pistachios, add them during the last 5 minutes of churning.

5. Enjoy right away, or freeze for at least 2 hours for a firmer texture. Scoop and enjoy!

If you don’t have an ice cream maker, use a blender method by freezing the base and blending before serving.

The Ninja Creami works great with this recipe. Use the Gelato or Ice Cream setting and re-spin with a splash of milk if crumbly.