1. Combine all ingredients in a blender and puree until smooth.
2. Taste and add maple syrup if you prefer this sweeter.
3. If you would like a brighter green colour add a few drops of pandan colour found in Asian grocery stores.
4. Pour into a freezer dish and freeze or into an icecream maker and churn. enjoy as it is or as an icecream sandwich

Pistachio saffron cookies
1. Heat the Bickford’s pistachio milk with saffron and allow to steep.
2. Cream the butter, fold in the remaining ingredients.
3. Roll out cookie dough and cut with cookie cutters about 6-7cm diameter.
4. Bake on a lined tray for about 10-12 minutes until golden. Place on a rack and allow to cool

To assemble the sandwiches
1. Roll a ball of icecream in extra chopped pistachio nits and sandwich together between 2 cookies.
2. The icecream may need a few minutes to defrost before scooping.
3. This is a middle eastern inspired dessert.
4. If you prefer, use your favourite choc chip cookie recipe and substitute chopped pistachio for the chocolate.