Green Gold: Vegan Pistachio Butter Creami
So. I spun this pint more times than I care to admit, so you only have to do it twice — spin, re-spin, klaar. The pistachio butter and the kwart teaspoon of gum are not suggestions, they are the law in my kitchen; skip them and enjoy your sad green gravel, hè. Follow the recipe exactly and it comes out lekker enough to make a Sicilian gelataio cry into his apron — you're welcome.
Ingredients
Method
- 1
Blend the base: add cashew/soy milk, coconut cream, pistachio butter, sugar, syrup, guar/xanthan gum, vanilla, almond extract and salt to a blender. Blend 60 seconds until completely silky and slightly thickened — the gum must be fully dispersed and the sugar dissolved. Taste and adjust sweetness.
- 2
Pour into the Ninja Creami pint only up to the MAX FILL line (discard any excess — an overfilled pint spins badly). Snap the lid on.
- 3
Freeze 24 hours FLAT on a level freezer shelf. No tilting, no leaning against the frozen peas — a slanted or humped surface can strain the machine. If a dome forms anyway, shave it level before spinning.
- 4
Install the pint with the Creamerizer paddle and spin on LITE ICE CREAM. Assess honestly: if it looks crumbly or powdery (vegan bases often do after spin one), add 1 tbsp (15 ml) plant milk and run RE-SPIN until smooth and glossy — a second re-spin is allowed, not a failure.
- 5
Optional mix-ins: dig a 4 cm wide hole down to the bottom of the pint, drop in the 25 g chopped roasted pistachios, and run the MIX-IN cycle.
- 6
Serve immediately. If your freezer runs very cold, let the spun pint sit 5 minutes on the counter for peak creaminess. Leftovers: smooth the surface flat, refreeze, and simply re-spin next time.
