The realms of dairy-free are now far elevated from just one yogurt on offer – from cheeses to ice creams and a plethora of milk alternatives made from everything from oats to dried peas, as well as the well known soya, there’s no need to miss out. Check that products don’t contain whey, lactase/lactose or casein to avoid any reactions.
This dairy-free pistachioice cream is sure to become a favourite, even for dairy eaters!
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Yields:
8 - 10 serving(s)
Prep Time:
35 mins
Cook Time:
10 mins
Total Time:
45 mins
Cal/Serv:
295
Ingredients
200g
pistachios
500ml
Oatly custard, chilled
125g
icing sugar, sifted
1/2
ripe avocado, peeled and stoned
2Tbsp.
vegetable oil
1/4tsp.
almond extract
Directions
Step 1Put 175g of the pistachios in a medium pan and cover with cold water. Soak for 5min, then slowly bring to a gentle simmer over medium heat. Simmer for 1min then check whether they are ready to be skinned; carefully lift one out and see if the skin will slip off. If it does, drain the pistachios, then cover with cold water and pinch off and discard the skins with your fingers (they should come away easily).
Step 2Roughly chop the reserved pistachios. Place skinned pistachios in a high speed blender with the remaining ingredients (except the chopped pistachios) and blend until smooth. Transfer to a 1.2 litre freezer-safe container, folding in the reserved chopped pistachios as you go. Freeze for 8hr, or ideally overnight, until set.
Step 3To serve, allow to soften in the fridge for 1hr then scoop into balls.
Per scoop (for 10 scoops):
Calories: 295
Protein: 5g
Total fat: 20g
Saturates: 5g
Carbs: 22g
Total sugars: 20g
Fibre: 2g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
