Pistachio Ice cream

A good pistachio ice cream has always been my favorite frozen treat! There is something about pistachios I love! So I had to create a vegan version…I looked up my amazing Vice cream cookbook by Jeff Rogers and started thinking about pistachio vegan ice cream. Vice cream is brilliant, because it uses raw cashew nuts as a base, that makes the creamiest base! Now it may sound fattening, but its healthy. It has healthy fats, not like normal ice cream that has a million of egg yolks and double cream (ew).
But because pistachio is a fatty nut already, I need something else as a base! First I tried adding tofu but found that it didnt freeze well and was bad texture-wise. Then I added soyatoo, and it seems that it works wonderful! Soyatoo has 11% fat which is not that bad and its already sweetened so I added less agave nectar. Now if you still want to make something lower in fat, try replacing the soyatoo with unsweetened soy yogurt and increase the agave to 4-5 tablespoons, or to taste. But it wont be as creamy and fluffy as this one!

you need :

1 cup raw shelled pistachios
2 tbsp agave nectar
juice of half lemon
seeds from half vanilla pod ( if not using soyatoo that has already some vanilla essence, add more to taste)
1/3 cup raw shelled pistachios (optional, for chunky ice cream)
-1 package soyatoo whipping cream ( 300ml)

Put in food processor the pistachios and agave. Process until very smooth, like paste. Add the rest ingredients ( except 1/3 cup pistachios) and blend more.

Chill the mixture overnight and freeze according to your ice cream maker instructions. When the ice cream starts getting thicker, add 1/3 cup pistachios to blend in. Best served fresh. To freeze store in air tight container, best filled, so that no air is trapped. This amount make 8-10 scoops.

Tip : use real vanilla pod for the vanilla essence and not fake subs like vanillin[or whatever its called] and stuff that might be used in baking. These tiny black spots really add to the flavor of original pistachio ice cream!