Vegan Pistachio Ice Cream

This vegan pistachio ice cream recipe will have you in pistachio heaven. The texture of this ice-cream is one of it's best traits. Its incredibly creamy, thanks to a combination of the soaked pistachios and coconut milk.
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
4.48 from 23 votes
closeup of pistachio ice cream.

EASY, HEALTHY PISTACHIO ICE CREAM

I’ve always been a firm lover of pistachios, in particular pistachio ice cream. The vibrant colour, the sweet nutty flavour and fragrant aroma. What’s not to love? Besides the fact that here in Ireland anyway, it’s near impossible to find a good vegan one. But fear not, because this easy to make pistachio ice cream recipe will have you in pistachio heaven.
 

The texture of this ice cream is one of it’s best traits. Its incredibly creamy, thanks to a combination of the soaked pistachios and coconut milk. This particular recipe does call for an ice-cream maker, which I highly recommend using if you can (they retail from around €20 and are a great addition to your kitchen if you tend to make a lot of homemade desserts). I haven’t personally tried making it without one, but if you do decide to give it a go sans-ice cream maker, I would suggest that you keep it completely airtight whilst freezing to prevent ice crystals from forming. I would also suggest popping the mixture back into the blender after the first hour or so of freezing in order to break down any of those initial ice crystals that may begin to form.

HOW TO MAKE THIS RECIPE

PREPARING THE PISTACHIOS

Now, it does take a little bit of effort to prepare the pistachios. Especially if like me, you can only find them with the shells still on them. They need to be de-shelled, soaked (preferably overnight) and the skins removed in order to reveal that beautiful vibrant lime green hue. Trust me, it’s worth the effort!

To begin you will need to prepare the pistachios by soaking them. Add them to a large bowl, cover with water and refrigerate overnight or for a minimum of 6 hours). Rinse the pistachios with clean water and remove as much of the skins as possible. They should coming off easily using your fingers as the water will have loosened them.

PREPARE THE ICE CREAM

Add all the ingredients to your high speed blender and blitz until completely smooth and creamy without any lumps.  Pour the mixture into the ice-cream maker and churn according to the devices instructions (the one I use needs to churn for about 30-40 minutes).

Transfer the ice-cream to an airtight container, garnish with chopped pistachios and freeze for 4 hours.

Allow to thaw for 10 minutes before serving. Heat your ice-cream scoop in hot water before scooping to get perfect scoops every time.

Pistachio ice cream

WHY MAKE THIS RECIPE?

  • Plant-based and Vegan-friendly
  • Indulgent and Delicious
  • Thick and Creamy
  • Great for ice-cream lovers
  • Easy to make
  • Egg-free
  • Dairy-free
  • Cashew-free
  • Peanut-free
  • Free from animal derived products
  • Gluten free (check labels of ingredients if you have a severe allergy/intolerance)

 

HERE ARE SOME OTHER RECIPES THAT I THINK YOU’LL LOVE

MORE VEGAN ICE CREAM RECIPES

 

MORE VEGAN PISTACHIO RECIPES

closeup of pistachio ice cream.

Vegan Pistachio Ice Cream

4.48 from 23 votes
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The vibrant colour, the sweet nutty flavour and fragrant aroma of pistachios shines through in this ice cream. This recipe will have you in pistachio heaven. The texture is incredibly creamy, thanks to a combination of the soaked pistachios and coconut milk.
Prep Time 1 hr
Cook Time 4 hrs
Total Time 5 hrs
Servings 8

EQUIPMENT

  • Ice-cream maker

INGREDIENTS

  • 1 ½ cups pistachios shells removed
  • 2 400ml cans chilled coconut milk use only the thick part from the top of the can
  • ¾ cup maple syrup
  • 4 tbsp coconut oil solid
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • ¼ cup pistachios shells removed, for garnish

INSTRUCTIONS

  • To begin you will need to prepare the pistachios by soaking them. Add them to a large bowl, cover with water and refrigerate overnight or for a minimum of 6 hours).
  • Rinse the pistachios with clean water and remove as much of the skins as possible. They should coming off easily using your fingers as the water will have loosened them.
  • Add all the ingredients to your high speed blender and blitz until completely smooth and creamy without any lumps.
  • Pour the mixture into the ice-cream maker and churn according to the devices instructions (the one I use needs to churn for about 30-40 minutes).
  • Transfer the ice-cream to an airtight container, garnish with chopped pistachios and freeze for 4 hours.
  • Allow to defrost for 10 minutes before serving. Heat your ice-cream scoop in hot water before scooping.

NUTRITION

Calories: 296kcal | Carbohydrates: 28g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 3mg | Potassium: 346mg | Fiber: 3g | Sugar: 20g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
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10 thoughts on "Vegan Pistachio Ice Cream"

  1. Hi Christina! Is there any way I can replace the coconut milk and oil? I really am not too crazy about the taste and guessing you will taste the coconut as well right? Thanks or your help ☀️

    1. Hi Jennifer, unfortunately no as this is what gives the ice cream it’s creamy consistency and mouth feel. You could probably get away with leaving out the coconut oil, but the coconut milk is essential. I don’t notice the taste of coconut personally in the recipe, as it predominantly tastes like pistachio. Hope this helps!

      1. Hi Lucy,

        If you don’t have an ice cream maker, you could freeze the mixture for 1 hour, then blend it in your blender/food processor after 1-2 hours and freeze again for a couple hours. This should help to prevent ice crystals from forming! Would love to hear how it works out for you if you try it 🙂

        1. Oh, thanks, Christina! I was afraid about ice crystals, but I will definitely try this way and let you know 🙂