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1. Combine all the ingredients except the pistachios and blend until well incorporated.
2. Pour into an ice-cream machine and churn until soft and frozen. If you do not have an ice-cream machine, freeze in a tray and stir every 30 minutes until soft and creamy. Serve with the pistachios and chocolate soy butter.
Find more ice cream recipes here.
Cook's note: Swap the tahini for peanut butter if you’re not a sesame fan.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom