Dairy free pistachio icecream

Dairy free pistachio icecream
INGREDIENTS:
2 cups raw cashews, soaked overnight or for at least 4 hours
1 can (13.5 oz) full-fat coconut milk
1/2 cup maple syrup or agave syrup (adjust to taste)
1/2 cup shelled pistachios, plus extra for garnish
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
Pinch of salt
INSTRUCTIONS:
Prep the Ingredients: Drain and rinse the soaked cashews. Shell the pistachios if they’re not already shelled.
Blend: In a blender, combine the soaked cashews, coconut milk, maple syrup, shelled pistachios, vanilla extract, almond extract (if using), and a pinch of salt. Blend until completely smooth and creamy.
Chill: Transfer the mixture to a bowl or container and cover. Place it in the refrigerator to chill for at least 4 hours, or until completely chilled.
Churn: Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Freeze: Transfer the churned ice cream into a freezer-safe container, smoothing the top with a spatula. Sprinkle additional chopped pistachios on top if desired. Cover tightly and freeze for at least 4-6 hours, or until firm.