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Vegan Pistachio Ice Cream Recipe

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4 from 11 reviews

This vegan pistachio ice cream is a creamy, rich, and nutty frozen treat made from soaked pistachios, full-fat coconut milk, and natural sweeteners. Perfectly smooth and dairy-free, it offers a delightful plant-based alternative to traditional ice cream, garnished with crunchy pistachios for added texture.

  • Total Time: Approximately 5 hours
  • Yield: 8 servings

Ingredients

Main Ingredients

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

For Garnish

  • 30 g pistachios (shells removed, for garnish)

Instructions

  1. Soak Pistachios: Add the pistachios to a large bowl, cover with water and refrigerate overnight or for a minimum of 4 hours. Alternatively, quick-soak them in boiled water for 30 minutes to an hour to soften.
  2. Prepare Pistachios: Rinse the soaked pistachios with clean water and remove as many of the skins as possible. The skins should come off easily with your fingers due to the soaking.
  3. Blend Ingredients: Add the peeled pistachios, chilled coconut milk (thick part), maple syrup, almond milk, solid coconut oil, vanilla extract, almond extract (if using), and a pinch of sea salt into a high-speed blender. Blend until completely smooth and creamy without any lumps.
  4. Churn 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: Transfer the churned ice cream to an airtight container, garnish with chopped pistachios, and freeze for 4 hours to firm up.
  6. Serve: Allow the ice cream to defrost for about 10 minutes before serving. For easier scooping, heat your ice cream scoop in hot water before using.
  7. Storage: Store any leftovers in an airtight container in the freezer, where it will keep for a couple of months.

Notes

  • Use only the thick cream portion from the top of the canned coconut milk for best creaminess.
  • Adjust maple syrup quantity based on preferred sweetness.
  • Removing skins from soaked pistachios improves the texture and color of the ice cream.
  • The almond extract is optional but adds a nice depth of flavor.
  • The ice cream needs to be defrosted slightly for easier scooping.
  • Heating the scooper helps to create clean, smooth scoops.
  • Author: Monica
  • Prep Time: 10 minutes (plus soaking time of 4 hours to overnight)
  • Cook Time: 40 minutes (churning time in ice cream maker)
  • Category: Dessert
  • Method: Blending
  • Cuisine: Vegan
  • Diet: Vegan

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