Pistachio ice cream

This ice cream blew us away while we were making it! Creamy, incredibly delicious, and just like from an ice cream parlor. And all without an ice cream maker! You absolutely have to try it!  

This recipe is   

• vegan
• suitable for a low-histamine diet  
• suitable for a low-fructose diet  
• gluten-free  
• lactose-free

Preparation time   

5 minutes + freezing time     

Ingredients  

• 1 jar of HistaFood Organic Protein Spread Pumpkin Seed & Pistachio  
• 400 g coconut yogurt (1)  
• 3 tablespoons of rice syrup (or a little more to taste)  
• 3 tbsp chopped pistachios  

preparation  

• Mix coconut yogurt with rice syrup  
• Add HistaFood Organic Protein Spread and roughly mix.  
• Sprinkle chopped pistachios on top and then place in the freezer.  
• Either freeze only until it is still slightly soft, or let it thaw for 5-10 minutes after freezing.  

Our HistaFood tip  

You can also freeze the ice cream in an ice cube tray. Then let it thaw briefly and blend it with an immersion blender or mixer for a creamier texture.

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:

We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.