Pistachio Nice Cream Affogato
Serves 415 mins prep240 mins cook
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!
0 servings
What you need
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.View original recipe