Pistachio Ice Cream
and Matcha Affogato

With travel grounded, you don’t need to go to Italy to enjoy this rich, homemade pistachio ice cream. Pistachio Nutmilk and pistachio butter combine to form the base of this creamy, dairy-free indulgence. We love it served up with a pistachio garnish for crunch, or for the ultimate mid-day treat, topped with matcha, affogato style.

Recipe by Anne Brooks | Photo by Anne Brooks

  • Yields 1 pint of ice cream + 4 affogatos

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    For the ice cream:

    • 1 1⁄4 cup Three Trees Pistachio Nutmilk

    • 1⁄2 cup pistachio butter

    • 3 Tablespoons maple syrup

    • 1⁄2 teaspoon vanilla extract

    • 1/8 teaspoon salt

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    For the affogato:

    • 1/2 cup hot Three Trees Pistachio Nutmilk

    • 1⁄2 teaspoon matcha

  • METHOD 1: Ice cream maker

    Make sure that the inner bowl of your ice cream maker has been frozen for at least 12 hours in advance.

    In a bowl, whisk together all five ice cream ingredients. Place in the fridge to chill for at least 2 hours.

    Pour the ice cream mixture into the inner bowl of your ice cream maker, and churn for 15-20 minutes, or until it has reached the consistency of soft serve.

    For a firmer, more scoopable texture, transfer to an airtight container and store in the freezer.

    To serve, thaw for 5-10 minutes before scooping.

    To prepare an affogato, whisk together the hot Pistachio milk and matcha until no lumps remain. Pour 2 Tablespoons of the hot matcha mixture over each bowl of scooped ice cream.

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    METHOD 2: Food processor or blender

    In a bowl, whisk together all five ice cream ingredients.

    Pour mixture into an ice cube tray, and freeze for 3-4 hours, or until solid.

    Pour frozen ice cream cubes into a high-speed blender or food processor, and blend until they become the consistency of soft serve, scraping down the sides as needed.

    Transfer to an airtight container and store in the freezer.

    To serve, thaw for 5-10 minutes before scooping.

    To prepare an affogato, whisk together the hot Pistachio milk and matcha until no lumps remain. Pour 2 Tablespoons of the hot matcha mixture over each bowl of scooped ice cream.

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