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– 2 cups unsweetened almond milk (or any milk of your choice)
– 1 cup unsalted shelled pistachios
– 1/4 cup erythritol or stevia (adjust to taste)
– 1 teaspoon vanilla extract
– A pinch of salt
– Optional: 1-2 tablespoons of vodka (helps with texture, but can be omitted)
1. **Soak the pistachios**: Place the shelled pistachios in a bowl and cover them with water. Let them soak for at least 2 hours or overnight. This helps to soften them for blending.
2. **Drain and rinse the pistachios**: After soaking, drain the pistachios and rinse them thoroughly under cold water.
3. **Blend the pistachios**: In a blender or food processor, combine the soaked pistachios with the almond milk, erythritol (or stevia), vanilla extract, and salt. Blend until smooth and creamy.
4. **Taste and adjust**: Taste the mixture and adjust the sweetness if needed by adding more erythritol or stevia.
5. **Chill the mixture**: Transfer the mixture to a bowl or container and refrigerate for at least 1 hour, or until completely chilled.
6. **Churn the ice cream**: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. If you don’t have an ice cream maker, you can pour the mixture into a shallow dish and place it in the freezer. Stir every 30 minutes until it reaches the desired consistency.
7. **Optional: Add vodka**: If using, add the vodka during the last few minutes of churning. This helps prevent the ice cream from freezing too hard.
8. **Serve or store**: Once churned, you can serve the ice cream immediately for a soft-serve consistency, or transfer it to a container and freeze for a couple of hours for a firmer texture.
9. **Enjoy**: Scoop the sugar-free pistachio ice cream into bowls or cones and enjoy!
This recipe makes about 4 servings of delicious sugar-free pistachio ice cream. Feel free to garnish with chopped pistachios or a sprinkle of cocoa powder before serving, if desired.