Prepare yourself for pure scooping joy: The Best Vegan Pistachio Ice Cream Recipe is here to deliver dreamy, creamy, pistachio-packed goodness—all without a hint of dairy. This treat is not only stunningly beautiful with its softly green hue, but also offers a rich, nutty depth of flavor that captivates every bite. Whether you’re looking to cool off on a summer afternoon or surprise your friends with a show-stopping dessert, this vegan pistachio ice cream is deliciously simple to make and full of gourmet flair.
Ingredients You’ll Need
The beauty of The Best Vegan Pistachio Ice Cream Recipe is how a handful of thoughtfully chosen ingredients can create such a luscious, scoopable dessert. Each item plays a starring role in building bold flavor, creamy texture, and that signature pistachio color.
- Raw pistachios (unsalted, shelled): The heroes of this recipe—soaked first for irresistible silkiness and robust nutty flavor.
- Full-fat canned coconut milk: Delivers richness and a creamy mouthfeel, making sure every scoop is smooth and decadent.
- Unsweetened almond milk: Adds lightness and helps balance the coconut milk for a pure pistachio spotlight.
- Granulated sugar: Sweetens the ice cream while keeping the nuts’ natural savoriness front and center.
- Cornstarch: The secret to a custardy, churned ice cream texture without dairy or eggs.
- Vanilla extract: Rounds out the pistachio flavor with a touch of warmth and classic sweetness.
- Almond extract: Boosts the nutty aroma (just a little goes a long way).
- Pinch of sea salt: Enhances all the flavors and makes the pistachios sing.
- Chopped pistachios for garnish (optional): Adds crunch and a pop of color for a truly special finish.
How to Make The Best Vegan Pistachio Ice Cream Recipe
Step 1: Soak the Pistachios
Start your ice cream adventure by soaking raw pistachios in hot water for about 30 minutes. This crucial step softens them up so your final blend is irresistibly smooth. Rinse the pistachios after soaking—they’re now primed to become the star of your ice cream!
Step 2: Blend Everything Together
Into your blender go the soaked pistachios, creamy coconut milk, almond milk, sugar, cornstarch, vanilla, almond extract, and a pinch of sea salt. Blitz until the mixture is silky and absolutely no nut bits remain. The secret? Patience—blend for at least 2 minutes for ultra-smooth results.
Step 3: Cook for Creaminess
Pour the blended mixture into a saucepan and set over medium heat. Stir constantly (you don’t want anything sticking!) as it heats and thickens, just until you see gentle bubbles—about 6 to 8 minutes. This step helps activate the cornstarch and gives your ice cream rich body, like a custard without any cream or eggs.
Step 4: Cool It Down
Remove the pan from heat and let your fragrant base cool to room temperature. Don’t rush this step! Once it’s cooled, pop it in the fridge and let it chill for at least 4 hours, or overnight if you’re prepping ahead. The cold base is key for smooth churning later.
Step 5: Churn to Perfection
Once your ice cream base is well chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. Watch as it thickens and transforms into a pale-green soft serve—absolutely gorgeous and already smelling wonderful!
Step 6: Freeze Until Firm
Scoop the churned ice cream into a freezer-safe container, smooth the top, and cover. Freeze for at least 4 more hours to set. When you’re ready to serve, let it sit out for 5 to 10 minutes—this little wait yields perfect, scoopable ice cream every time.
How to Serve The Best Vegan Pistachio Ice Cream Recipe
Garnishes
A sprinkle of chopped pistachios on top is a must for double the pistachio joy! You can also dust with a pinch of matcha, a drizzle of vegan chocolate sauce, or a scatter of edible dried rose petals for a Mediterranean-inspired flourish that makes every bowl feel like a celebration.
Side Dishes
Pair your ice cream with crisp almond cookies, slices of fresh stone fruit, or even between two vegan shortbread cookies for a homemade ice cream sandwich. A side of sweet coconut whipped cream or a splash of espresso also turns dessert into an extra-special treat!
Creative Ways to Present
Scoop The Best Vegan Pistachio Ice Cream Recipe into cute bowls, or serve it in waffle cones for kid-friendly fun. Press scoops onto mini tart shells for instant tartlets, or stack into a towering sundae with fresh fruit and a sprinkle of sea salt. Don’t be afraid to get whimsical—this ice cream is made for showstopping presentations!
Make Ahead and Storage
Storing Leftovers
Leftover ice cream can be stored in a lidded, freezer-safe container for up to two weeks. To keep it extra fresh, press a piece of parchment right onto the surface before sealing—this helps ward off ice crystals and keeps your pistachio treat ultra-creamy.
Freezing
For long-term storage, simply keep The Best Vegan Pistachio Ice Cream Recipe in its container in the coldest part of your freezer. The good news is that its flavor even deepens after a few days, so make a batch ahead for instant dessert bliss anytime.
Reheating
No need to reheat ice cream, but if it’s extra firm from the freezer, let it rest on the counter for 5 to 10 minutes. This brings it back to a scoop-perfect consistency—just soft enough to glide your spoon through those nutty swirls.
FAQs
Can I use roasted pistachios instead of raw?
You can! Roasted pistachios will give the ice cream an even more pronounced, deeply nutty flavor. Just watch for added salt and skip unsalted ones if possible to control the saltiness overall.
What if I don’t have an ice cream maker?
No ice cream maker? No problem. Pour the chilled base into a shallow pan, freeze, and stir vigorously every 30 minutes until smooth and creamy. The texture may not be quite as airy, but it will still be delicious.
Can I make this recipe nut-free?
Since pistachios and almond milk are essential to The Best Vegan Pistachio Ice Cream Recipe, it isn’t nut-free by default. However, you could experiment with sunflower seeds and oat milk for a creative twist, though the flavor will differ.
How do I get a brighter green color?
If you’re after that gorgeous gelato-green hue, add a pinch of matcha powder or a drop of natural green food coloring when blending. It’s optional, but makes for a stunning presentation!
Is there a way to make this recipe creamier?
For a denser, ultra-luxurious texture, you can use all coconut milk in place of the almond milk—or add an extra half cup of pistachios for more body and nutty richness.
Final Thoughts
I can’t recommend The Best Vegan Pistachio Ice Cream Recipe highly enough—it’s easy, luxurious, and guaranteed to impress at any gathering. Each creamy bite bursts with pistachio flavor, and you’ll love how customizable it is for every palate. So gather your spoons and let this ice cream become your new go-to vegan dessert—it might just steal the show at your next celebration!
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The Best Vegan Pistachio Ice Cream Recipe
- Total Time: 4 hours 55 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Indulge in the creamy and nutty goodness of this Vegan Pistachio Ice Cream. Made with raw pistachios, coconut milk, and almond milk, this dairy-free treat is easy to prepare and perfect for a hot summer day.
Ingredients
Raw Pistachios:
- 1 ½ cups raw pistachios (unsalted, shelled)
Ice Cream Base:
- 1 ½ cups full-fat canned coconut milk
- 1 ½ cups unsweetened almond milk
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- Pinch of sea salt
Garnish:
- Chopped pistachios for garnish (optional)
Instructions
- Soak the Pistachios: Soak the pistachios in hot water for 30 minutes, then drain and rinse.
- Blend the Ingredients: In a blender, combine the soaked pistachios, coconut milk, almond milk, sugar, cornstarch, vanilla extract, almond extract, and sea salt. Blend until completely smooth.
- Cook the Mixture: Pour the mixture into a saucepan over medium heat and cook, stirring constantly, until it thickens slightly and just begins to bubble, about 6–8 minutes.
- Cool and Chill: Remove from heat and let it cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight.
- Churn and Freeze: Once chilled, churn the mixture in an ice cream maker until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze for at least 4 hours or until firm.
- Serve: Let sit at room temperature for 5–10 minutes before scooping. Garnish with chopped pistachios if desired.
Notes
- For a greener color, add a pinch of matcha or a drop of natural food coloring.
- For a richer flavor, toast the pistachios before blending.
- Prep Time: 4 hours 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churned
- Cuisine: Mediterranean
Nutrition
- Serving Size: ½ cup
- Calories: 260
- Sugar: 18g
- Sodium: 45mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
