Instructions
Soak the shelled roasted pistachios in hot water for 30 minutes to soften, then drain. Combine 3/4 cup of the pistachios with unsweetened soymilk, maple syrup, matcha powder, vanilla bean paste, and salt in a high-powered blender and blend until smooth. Strain for extra silkiness. Mix in the remaining 1/4 cup pistachios, then pour into a freezer-safe container, cover, and freeze until solid. Let thaw for 10-15 minutes, then scoop to serve.
For a soft-serve like texture, freeze the mixture in an ice cube tray with the whole pistachios. When the cubes are frozen, blend them in a high-powered blender, using a tamper to help break down the cubes, until smooth. Once blended, fold in the pistachios and enjoy immediately.