Ingredients
Units
Scale
- 2 cups dairy free half &; half/creamer
- 1 cup unsweetened almond milk
- 1 cup sugar
- 1 tsp almond extract
- 1 tsp matcha powder
- 1 pinch salt
- 2 tbsp arrowroot powder/starch
- 1/2 cup pistachios
- 1/3 cup dairy free chocolate chips
Optional
- gluten free waffle cones
Instructions
- **NOTE: Before we start, this recipe requires an ice cream machine. Be sure to have your ice cream machine barrel frozen before making this recipe
- In a large bowl, beat the half & half/creamer, almond milk, sugar, almond extract, matcha powder, salt and arrowroot together with a hand mixer on low until well combined. Stir in the pistachios and chocolate chips
- Pour our ice cream “batter” into a glass container and chill in the fridge overnight (or at least for 2 hours)
- The next day, stir your batter, set up your ice cream machine, and turn it on while you pour the ice cream batter into the machine. Let the machine churn your ice cream for about 20-30 minutes or until it reaches your desired texture.
- Store the ice cream in an airtight container in your freezer and allow it to thaw for about 15 minutes prior to scooping and serving
- Prep Time: 5 minutes
- chill time: 0 hours
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cups (twelve 1/2-cup servings)