Vegan Pistachio Cardamom Ice Cream

Recipe:

1. Prepare Cashews: Soak the raw cashews in water for at least 4 hours, or preferably overnight. Drain and rinse them before using.
2. Blend Ingredients: In a high-speed blender or food processor, combine the soaked cashews, unsalted pistachios, ground cardamom, monkfruit sugar substitute, non-dairy milk, vanilla bean paste (or vanilla extract), and maple syrup (or coconut nectar).
3. Blend Until Smooth: Blend on high speed until the mixture is completely smooth and creamy. You may need to stop and scrape down the sides to ensure everything is well blended.
4. Taste and Adjust: Taste the mixture and adjust the sweetness or cardamom to your liking, adding more sweetener or cardamom if desired.
5. Chill (Optional): If the mixture is warm from blending, you can chill it in the refrigerator for about 30 minutes for better freezing results.
6. Freeze: Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze it for about 4-6 hours, stirring every 30-60 minutes to help incorporate air and prevent ice crystals.
7. Serve: Once the ice cream is firm, scoop it into bowls or cones. Add optional toppings like chopped walnuts or vegan chocolate chips if desired.
8. Store: Store any leftovers in an airtight container in the freezer.