If using an ice cream maker that needs to be frozen before using, pop that base into the freezer for the required time before making this recipe!

Start by prepping your salted vanilla froyo by whisking together the yogurt, sugar, milk, cream, vanilla, and table salt until smooth. Cover and chill in the freezer for 30 minutes

While your base chills, make your pistachio paste. Add your roasted pistachios to a blender or food processor and blend until minced and somewhat thick

Add in the sugar and salt, blending until finely ground and thick. Then pour in your oil, blending until a smooth, slightly loose paste forms. Make sure to scrape down the sides and bottom of your blender in between each addition

Add your chilled vanilla base to your ice cream maker and churn on low speed until you reach a soft-serve consistency. About 15 - 20 minutes

Fold in ½ teaspoon of flaky sea salt to your churned froyo base with a spatula

When ready to assemble, have your container and pistachio paste ready to put together quickly. The froyo will melt relatively fast once removed from the ice cream maker!

Pour half of your vanilla froyo base into a freezer-safe container. Spread into an even layer before drizzling over half of your pistachio paste. Top with the remaining salted vanilla base, and drizzle the remaining pistachio paste over the top

Use a knife or spatula to swirl your pistachio paste with your salted vanilla base. Just a few, you want to see swirls, not blend it completely in. Cover and place in the freezer for a few hours until it’s reached a scoopable consistency

Serve topped with a sprinkling of chopped pistachio and flaky sea salt!