Vegan pistachio ice cream


Enjoy a creamy chocolate and pistachio ice cream with a clear conscience. A totally plant-based recipe, raw and lactose free.


4 portions

Ice cream Topping  
200 ml cashew nuts 200 ml Superfruit Coconut oil  
100 ml pistachio nuts 100 ml Superfruit Raw Cocoa powder  
50 ml Superfruit Coconut oil, melted 1 tbsp Superfruit Agave syrup  
2 tbsp Superfruit Agave syrup    
1 ml pure vanilla powder    

Soak the nuts for ca. 3 hours, then drain. Melt the coconut oil in a water bath, and mix all the ingredients in a blender. Add about 3-4 tablespoons of water while you blend the mixture to a smooth batter. Pour into ice cream moulds (silicone are best) or into a box with a lid and freeze the ice cream for 4-5 hours. When the ice cream has solidified in the freezer, melt the coconut oil for the topping in a water bath. Mix together the cocoa, coconut oil and agave in a blender. Remove the ice cream from the molds and pour the chocolate sauce over the top. Enjoy right away or keep the ice cream in the freezer until ready to eat.