½cupfull-fat coconut milk (blend or stir before measuring- I used Native Forest canned brand)
¼cup100% pure maple syrup
½cuppistachios, shells removed, I used salted
1tspalmond extract
1tsppure vanilla extract
Instructions
Place the pistachios in a bowl. Boil 1 cup of water and pour over the nuts. Let them soak for 10-15 minutes (or longer is fine). Drain and rinse.
Combine all ingredients in a high-powered blender like a Vitamix. Blend on high for 30 seconds until smooth and creamy.
Pour into whatever jars or containers you prefer to use. I used pint sized glass mason jars that come with lids (from Target). Put in the fridge to chill for 5-6 hours, or in the freezer for 1 hour +. Enjoy topped with coconut, more pistachios, or dairy-free whipped cream!