How to prepare it

The ice cream:
Blend the pistachio on high speed until they turn into a very coarse flour. Add the pistachio along with the rest of the ingredients to a pot and simmer on medium heat for 15 minutes while constantly stirring.
Optionally, for a creamier texture - add 5 tbsp of cold plant milk to 3 tbsp of corn flour and mix into a paste, add to the pot and stir into the ice cream mixture, cooking for another 5 minutes.
Set the mixture aside and let cool at room temperature.

For the syrup:
Spread pistachios on a plate and add in the microwave for 4 minutes, removing them at the 2 minute mark to flip them around. This will cause the pistachios to release oils and intensify the taste.
Add them into a blender with the rest of the ingredients and blend on high speed for a few minutes - or until turned into a smooth, buttery paste. Add more agave syrup if you want a sweeter outcome and water if you're looking for a thinner syrup.
Add the cooled off ice cream mixture to a freezable glass container and pop in the freezer overnight.

Take out of the freezer and leave container open at room temperature for 2 hours before serving so the ice cream can soften. Serve topped up with syrup and blended pistachios.