Print

Vegan Pistachio Ice Cream Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 32 reviews

This Vegan Pistachio Ice Cream recipe delivers a rich and creamy plant-based dessert featuring the natural flavors of pistachios and coconut. Using soaked pistachios blended with chilled full-fat coconut milk and natural sweeteners, this homemade ice cream churns to perfection without any dairy, making it a delicious treat for vegans and those seeking a dairy-free alternative.

Ingredients

Main Ingredients

  • 200 g (1 ⅔ cups) pistachios, shells removed
  • 400 g (14.11 oz) chilled full-fat canned coconut milk or coconut cream (only the thick part from the top of the can)
  • 180 ml (¾ cup) pure maple syrup, more or less to taste
  • 60 ml (¼ cup) almond milk or other plant-based milk
  • 60 g (¼ cup) solid coconut oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract (optional, but recommended)
  • Pinch of sea salt (optional, but recommended)

For Garnish

  • 30 g (¼ cup) pistachios, shells removed, chopped

Instructions

  1. Soak the Pistachios: Place the pistachios in a large bowl, cover them with water, and refrigerate overnight or for a minimum of 4 hours. Alternatively, quick-soak by submerging them in boiled water for 30 minutes to an hour.
  2. Remove Skins: Rinse the soaked pistachios with clean water and peel off as many skins as possible by hand; the soaking will have loosened them making removal easy.
  3. Blend Ingredients: Add all ingredients including pistachios, chilled thick coconut cream, maple syrup, almond milk, solid coconut oil, vanilla extract, almond extract, and sea salt to a high-speed blender. Blend until the mixture is completely smooth and creamy without any lumps.
  4. Churn the Ice Cream: Pour the blended mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 30-40 minutes until it reaches a soft-serve consistency.
  5. Freeze and Garnish: Transfer the churned ice cream to an airtight container, sprinkle with chopped pistachios for garnish, and freeze for an additional 4 hours to firm up.
  6. Serve: Let the ice cream defrost for about 10 minutes before serving for easier scooping. Warm your ice cream scoop in hot water before scooping to help with smooth serving.

Notes

  • Use only the thick cream from the top of chilled canned coconut milk; refrigerate the cans overnight to separate the cream.
  • Depending on the coconut milk brand, you may need more than one can. Brands like Nature’s Charm and Biona yield the best thick cream for this recipe.
  • This vegan ice cream keeps well for a couple of months when stored in an airtight container in the freezer.

Find it online: https://deliciousyum.com/vegan-pistachio-ice-cream-recipe/