Next, if you have an ice cream maker, pour the mixture into it and churn according to the manufacturer’s instructions, usually about 20-25 minutes until it reaches a soft-serve consistency. But if you’re like me and sometimes forget about gadgets, you can simply pour the mixture into a shallow dish and freeze it. Just make sure to stir every 30 minutes for the first few hours to break up ice crystals—no one likes a grainy ice cream!
Once the ice cream reaches the right consistency—smooth and creamy—I usually transfer it to a freezer-safe container for a couple of hours to firm up. This makes it easier to scoop when it’s time to indulge. The anticipation is the best part!
When you’re ready to serve, I love garnishing it with the reserved chopped pistachios for that extra crunch. It adds a lovely visual touch, too! Each scoop is a creamy, protein-packed delight that feels indulgent without the guilt.
Pro Tips for Best Results
One thing I’ve learned from making this ice cream multiple times is to let your almond milk sit at room temperature for about 15 minutes before blending. This helps the ingredients emulsify better, leading to a creamy texture. I tested this three ways, and trust me, this little tip makes a noticeable difference!
Another pro tip is to ensure your ice cream maker bowl is completely frozen before churning. I usually keep mine in the freezer at all times, ready for an ice cream-making spree whenever the mood strikes. And if you’re going for the no-machine method, remember to give it some love by stirring it every 30 minutes to achieve that perfect smoothiness instead of icy lumps.
Finally, for an extra creamy texture, I recommend adding that optional Greek yogurt. It not only enhances the creaminess but also gives you an added protein boost. I was surprised at how much this simple addition elevated the overall flavor profile of the ice cream!
Common Mistakes to Avoid
One common mistake I made early on was not finely chopping the pistachios. The first time I made this, I left the nuts in larger pieces, and while it tasted good, the texture just wasn’t right. The smaller bits incorporate better into the ice cream, providing a lovely consistent flavor in every bite. (See the next page below to continue…)