Pistachio Ice Cream

MAKES 6 SERVINGS

Crafted with both roasted pistachios and pistachio butter, this dairy-free ice cream is  absolutely irresistible, and I assure you, one scoop will never be enough! So eat up, because this is one dessert that keeps your blood sugar, cholesterol, and blood pressure in check.

INGREDIENTS

2 cups unsweetened almond milk
½ cup pistachio butter
⅓ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
¾ cup unsalted pistachios, roasted and chopped

INSTRUCTIONS

1. In a mixing bowl, whisk all the Ingredients together, except for the chopped pistachios.
Blend well.*
2. Transfer mixture to an airtight freezer-safe container with a lid, cover and freeze for 2 hours.
3. Remove from freezer and stir again. Refreeze mixture for another 2 hours.
4. Uncover mixture and add the chopped pistachios, stirring one last time. Cover and return to freezer for another 3–4 hours, or until firm.
5. Once desired consistency is reached, serve in small dessert bowls.

*Note: If using an ice cream maker, place blended mixture in ice cream maker and follow manufacturer’s directions.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here