Vegan, refined sugar free, certified delish and no churn necessary.
Ingredients
2 ½ cup unsweetened almond milk
1 large avocado
1 cup raw pistachios, plus a little extra for topping
¼ cup organic maple syrup
½ cup vegan chocolate chunks, chopped (I used Enjoy Life)
½ teaspoon pure vanilla extract
Instructions
Add almond milk, avocado pistachios, maple syrup and vanilla in a blender and puree until smooth. Pour into a loaf pan and stir in chocolate chunks. Top with extra pistachios and cover the loaf pan with foil paper. Transfer to the freezer for 3-4 hours. Enjoy when ready.
Notes
I recommend serving this ice cream right after the 4 hour setting time. Keeping it in the freezer longer can cause a freezer burn, which will make it more icy than creamy
Recipe by My Digital Kitchen at https://www.mydigitalkitchen.ca/2018/08/08/pistachio-chocolate-chunk-ice-cream/