Create the perfect pistachio ice cream, but make it vegan! The buttery, nutty flavour of the humble pistachio really is intensified when combined with the rich, creamy coconut milk as the vegan alternative to the ice cream. Sprinkled with a pinch of Maldon Salt and chocolate cocoa and you’ll want to go for seconds!
- Put all the ingredients in a liquidiser and blend at full power until the mixture is a smooth cream with no chunks.
- Pour the cream mixture into the cake mould, cover it with baking paper and freeze it for at least 6 hours, preferably overnight.
- Chop and toast the pistachios for the topping for a 2-3 minutes. Scrape one side of the chocolate bar with a knife to get chocolate shavings.
- If you want, create balls with a special spoon or make quenelles with the help of two soup spoons. Sprinkle each portion with pistachios, chocolate shavings and a pinch of Maldon Salt.
