Decadent and creamy no churn vegan ice cream using MultiPro to blitz the frozen mixture to minimise ice crystals for a creamy vegan ice cream.
Assemble the Blender attachment Add coconut milk, coconut cream, vegetable oil and sugar into the blender goblet Mix on low speed until well combined (Tip: Add more sugar, if preferred) Pour the mixture into ice cube trays Place in the freezer overnight or until solid
Assemble the Food Processor bowl and fit the Knife Blade Remove the ice cube trays from the freezer Let rest until slightly softened – 15-20 minutes Working in batches, add the softened cubes into the Food Processor bowl Pulse until combined Mix on high speed until smooth
Add roasted pistachios Mix on high speed until coarsely chopped (Tip: Do not overmix, you want some texture) Transfer the mixture into a medium bowl Repeat the same with the remaining frozen cubes
To Serve If necessary, place in the freezer briefly to firm up Remove from the freezer 30 minutes before serving Garnish with a few chopped pistachios