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
Scale
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
