You are in for a treat! This black pepper ice cream has a few surprises up its sleeve. Black pepper might not be your typical ice cream flavor, but you'll love the subtle kick it gives amid the creaminess. Speaking of creamy - here's the twist -the base of this ice cream is entirely dairy-free. How so? It's made with soaked pistachios, resulting in an astonishingly rich treat with a delightfully nutty essence.
Ingredients
1 ½ cupspistachios
1 ½ cupswater
¼ cupcoconut oil
¼ cupmaple syrup
¼ cupcoconut sugar
1 ½ teaspoonsfresh ground pepper
1 ½ teaspoonsbalsamic vinegar
¼ teaspoonsea salt
Instructions
Soak the pistachios in water for 4-24 hours. Refrigerate then while they're soaking.
1 ½ cups pistachios
Drain the pistachios and rinse them well. Add them to a high-powered blender or food processor with the coconut oil, maple syrup, coconut sugar, pepper, balsamic vinegar, and salt. Blend on high speed until smooth and creamy, about 3 minutes. Note: If you do not have a high-powered blender you may want to strain the cream through a fine-mesh sieve if there is a gritty texture.
1 ½ cups water, ¼ cup coconut oil, ¼ cup maple syrup, ¼ cup coconut sugar, 1 ½ teaspoons fresh ground pepper, 1 ½ teaspoons balsamic vinegar, ¼ teaspoon sea salt
Pour the pistachio cream into a bowl and refrigerate it until it's completely cold. Once the cream is cold process it in your ice cream maker.
Scoop the pistachio ice cream out of your ice cream maker and into a freezer-proof container. Cover the top with parchment paper directly on the surface and freeze until it's firm.