Vegan Pistachio Gelato

local_grocery_store Ingredients

• 2 cans full-fat coconut milk (approx. 800ml)
• 1 cup pistachio paste
• 1/2 cup sugar
• 2 tbsp cornstarch, dissolved in 2 tbsp water
• 1 tsp vanilla extract

restaurant_menu Method

1. 1.In a saucepan, combine the coconut milk, pistachio paste, and sugar. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is smooth.
2. 2.Add the cornstarch mixture and vanilla extract to the saucepan and stir until well combined.
3. 3.Remove from heat and let cool to room temperature. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
4. 4.Transfer the gelato to a freezer-safe container and freeze for at least 2 hours or until firm.

lightbulb_outline Tips

• chevron_rightFor a stronger pistachio flavor, add more pistachio paste to the mixture.
• chevron_rightIf you don't have an ice cream maker, you can still make this recipe by freezing the mixture in a shallow dish and stirring every 30 minutes until frozen.