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Vegan Pistachio Cardamom Ice Cream (No-Churn)

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Prep Time 15 minutes
Cook Time 3 hours
Course Dessert
Servings 8
Calories 392 kcal

Ingredients
 
 

  • 1x 400ml can East End Foods full fat coconut milk
  • 145g pistachio butter
  • 145g East End cane demerara sugar
  • 50g coconut oil
  • 1/8 tsp salt
  • 1 tsp East End Foods green cardamom
  • 80g pistachios, divided

Instructions
 

  • Add the coconut milk, pistachio butter, sugar, coconut oil, cardamom and a pinch of salt to a blender/food processor and blend until smooth.
  • Add 60g of the pistachio and pulse a few times, then transfer the mixture into a 8x8 inch cake tin.
  • Chop up the rest of the pistachios and sprinkle on top, then freeze for 2-3 hours.
  • When ready to serve, allow the ice cream to sit at room temperature for 15-20 minutes.
  • It helps running your ice cream scoop under hot water before scooping the ice cream.

Nutrition

Calories: 392kcalCarbohydrates: 26gProtein: 7gFat: 32gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 9mgPotassium: 356mgFiber: 3gSugar: 20gVitamin A: 42IUVitamin C: 1mgCalcium: 86mgIron: 3mg
Keyword dairy-free, gluten-free, ice cream, no-churn, vegan chocolate chip cookies, vegan ice cream
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