Creamy, dreamy dairy-free pistachio ice cream with a cashew and avocado base. Made without refined sugar, dairy, or food coloring. Vegan, Paleo, and Gluten-Free.
If you want to make this into an instant soft serve ice cream, swap out ½ a cup of the coconut water/nut milk for ice cubes and use a frozen banana. Simply blend and enjoy!
*To pre-soak cashews: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
**Make sure you use a brand that’s just rose water, and not one with rose oil in it. The one I used (linked to in the recipe) is a pretty good brand, and fairly inexpensive. Some other brands add a myriad of other ingredients, some of which are rose oil and I find the flavor of those to be incredibly strong and soapy — not a flavor I want to taste in dessert :P … True rose water is delicate and mildly-flavored, and adds a beautiful accent to baked goods when used in the correct amount.