Alimonia

Vegan matcha pistachio ice cream: without an ice cream maker

28.8.2023

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Author:

Alimonia

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Sweet & savory snacks

∙ Gluten-free & vegan∙

A refreshing ice cream on a hot summer's day is the best thing ever! And when it's homemade, nothing stands in the way of enjoyment😊 This vegan matcha pistachio ice cream takes just a few minutes to make, is super easy to create and can be decorated to your heart's content. If you don't have ice cream molds, you can pour the ice cream into a cake tin and scoop out scoops in portions. The recipe is vegan, gluten- and soy-free and contains no artificial flavorings! The ice cream can theoretically be stored in the freezer for 3-4 months...they only lasted 4 days in my freezer - they were just sooooo delicious😉 Fancy it? Then let's get started!

Ingredients

120g pistachios, shelled & roasted
200ml oat cream or other plant-based cream
50ml oat milk or water
2 tablespoons lemon juice
1-2 tbsp maple syrup, if you like it sweet, you can also add a little more
1 msp. vanilla bourbon, ground
1/4 tsp matcha powder

Couverture

50g dark chocolate
50g vegan white chocolate
1/4 tsp matcha powder
30g pistachios, roughly chopped

This is how it's done

Roughly chop 30g pistachios.
Puree 90g pistachios with oat cuisine, oat milk or water, lemon juice, maple syrup, vanilla bourbon and matcha powder until smooth and creamy. Fold in 30g chopped pistachios. Divide the ice cream between 4 ice cream molds or place in a cake tin in the freezer. Leave the ice cream molds in the freezer for 3-4 hours.
For the chocolate coating, slowly melt 50g dark chocolate over a low heat. Dip two of the frozen ice creams into the chocolate and decorate with a few chopped pistachios. In a second pan, slowly melt the vegan white chocolate and matcha powder. Now dip the remaining two ice creams in the chocolate and decorate with a few pistachios. Place the ice cream back in the freezer for approx. 30 minutes before eating. Then enjoy immediately or store in the freezer and take out in portions😊