Almond Pistachio Ice Cream

1. 1

   *To be done the night before. To quick soak cashews, cover with boiling hot water and let set uncovered for 1 hour. Drain thoroughly. And place you ice cream maker bowl in the freezer to chill.

2. 2

   The following day, add soaked, drained cashews, coconut milk, oil, maple syrup, cane sugar, vanilla, sea salt, and ground pistachios to a high speed blender. Blend until creamy and smooth, scraping down sides as needed.

3. 3

   Taste and adjust sweetness as needed, adding more cane sugar or maple syrup if desired. Also add more ground pistachio if needed to enhance flavor.

4. 4

   Assemble your chilled ice cream maker and pour in the ice cream batter. Churn until creamy and thick and resembles soft serve - about 30-40 minutes.

5. 5

   In the last 30 seconds of churning, add in the slivered almonds. I used a mix of roasted and raw slivered almonds. Churn until just incorporated, then turn off machine.

6. 6

   Enjoy immediately as soft serve, or transfer ice cream to a freezer-safe container and smooth flat with a spoon.

7. 7

   Cover securely and freeze for 4-5 hours or until firm. Before scooping, set out for 20-30 minutes to soften and use a hot spoon to ease scooping process.

8. 8

   Leftovers keep in the freezer for 7-10 days, though best when fresh.

* Per serving · 4 servings · Values may vary.