UPDATE: We're moving away from the inner foil seals! 
July 27, 2020

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.

Ingredients

Yields 1 pint of ice cream + 4 affogatos

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

For the affogato:

1/2 cup hot Three Trees Pistachio Nutmilk

1⁄2 teaspoon matcha

Directions

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.

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.

FAQ
Got Questions?
FAQ
Have Questions?
FAQ
Got Questions?
FAQ
Have Questions?
Get in touch
We’d love to hear from you!
Also feel free to send us an email
Response time is within 1 to 3 business days
We received your message and we will get back to you as soon as we can!
Please try again!
Back
Pistachio Ice Cream + Matcha Affogato
July 27, 2020

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.

Ingredients

Yields 1 pint of ice cream + 4 affogatos

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

For the affogato:

1/2 cup hot Three Trees Pistachio Nutmilk

1⁄2 teaspoon matcha

Directions

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.

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.

Back
Pistachio Ice Cream + Matcha Affogato
NEW
Our new Barista Blend is now available!
View Products
Get in touch
We’d love to hear from you!
Also feel free to send us an email
Response time is within 1 to 3 business days
We received your message and we will get back to you as soon as we can!
Please try again!
FAQ
Got Questions?
FAQ
Have Questions?