Pistachio Nice Cream Affogato

Name: Pistachio Nice Cream Affogato
Prep time: 15 min
Cook time: 240 min
Total time: 15 min
Yield: 4
Ingredients: pistachios; coconut milk; Medjool dates; vanilla extract; sea salt; espresso

15 mins prepServes 4

A delicious no-churn pistachio nice cream affogato made with organic pistachios, coconut milk, Medjool dates, and vanilla extract, topped with a hot shot of espresso. This plant-based dessert is easy to prepare and perfect for those seeking a healthy treat!

4 servings

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Instructions

1: Blanch the Pistachios: Boil water and blanch raw pistachios for 1-2 minutes. Strain, transfer to an ice bath, rub off the skins, and set aside.

2: Blend the Ingredients: Combine the pistachios, coconut milk, dates, vanilla extract, and salt in a food processor. Blend until smooth and creamy.

3: Freeze the Mixture: Pour into an ice cube tray and freeze for at least 4 hours.

4: Process the Ice Cubes: Once frozen, pulse the ice cubes in a food processor until smooth.

5: Prepare the Espresso: Make a shot of Illy espresso using an Italian stovetop coffee maker (Moka pot).

6: Serve: Scoop the pistachio nice cream into a bowl, pour over the hot shot of espresso, and top with extra chopped pistachios.

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Pistachio Nice Cream Affogato

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