Vegan Pistachio Ice Cream
Creamy, dairy-free vegan pistachio ice cream made with simple ingredients. Learn how to make this easy, homemade frozen treat today!
Ingredients
- 1 cup raw pistachios unsalted, shelled, soaked overnight
- 1 ½ cups full-fat coconut milk canned
- ½ cup cashews optional, for extra creaminess
- ½ cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract optional, enhances nutty flavor
- 1 tablespoon coconut oil for smoother texture
- ¼ teaspoon salt
- ¼ teaspoon matcha powder or spinach juice optional, for natural green color
Instructions
- Drain the soaked pistachios and cashews and rinse well.
- Place them in a powerful blender or food processor.
- Add coconut milk, maple syrup, vanilla extract, almond extract, coconut oil, and salt.
- Blend until the mixture is smooth and creamy.
- Pour the blended mixture into a bowl and refrigerate for 1 hour.
- This step enhances the flavor and helps with freezing.
- Transfer the cooled mixture into your ice cream maker.
- Churn the mixture following the manufacturer’s instructions until it becomes thick and creamy.
- Pour the mixture into a freezer-safe container.
- Stir every 30 minutes for 2-3 hours to help break up any ice crystals.
- Freeze for at least 4-5 hours until set.
- Let the ice cream sit out for 5-10 minutes before scooping.
- Sprinkle with chopped pistachios for extra crunch.
Notes
- For extra creaminess, use full-fat coconut milk and cashews.
- If your blender isn’t strong enough, strain the mixture through a fine-mesh sieve for a smoother texture.
- Storage: Keep it in an airtight container in the freezer for up to two weeks.
- Sweetener options: You can use date syrup or coconut sugar instead of maple syrup.