You’ll be heatwave ready with this no churn pistachio ice cream. 🍨 It’s so easy but tastes like it came from an Italian gelateria.

recipe by @allplants (allplants) - see original post

Ingredients:
500ml Oatly cream
200g Pistachio Butter
90g sugar
80ml plant-based milk
1/2 teaspoon of salt

1/ Mix the cream, pistachio butter and sugar into a bowl until smooth
2/ Then whisk in plant-based milk and a teaspoon of salt.
3/ Decant into a heat proof dish and freeze for 4-5 hours.

Top tip: leave for 15 mins before serving to get that creamy, glossy consistency.

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