Description
This creamy, homemade Vegan Pistachio Ice Cream combines the rich flavors of pistachios with smooth coconut milk and natural sweeteners, creating a deliciously dairy-free frozen treat. Perfect for a refreshing dessert, it’s made using simple ingredients and an ice cream maker for a velvety texture without any artificial additives or refined sugars.
Ingredients
Scale
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 (adjust 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)
- 30 g pistachios (shells removed, for garnish)
Instructions
- Soak the Pistachios: Place the shelled pistachios in a large bowl and cover them with water. Refrigerate overnight or for at least 4 hours. Alternatively, quick-soak by submerging them in boiled water for 30 minutes to an hour to soften.
- Peel the Pistachio Skins: Drain and rinse the soaked pistachios with clean water. Use your fingers to remove as many skins as possible, which should come off easily due to the soaking.
- Blend Ingredients: Add the peeled pistachios, chilled coconut cream, maple syrup, almond milk, solid coconut oil, vanilla extract, almond extract (if using), and sea salt into a high-speed blender. Blend thoroughly until the mixture is completely smooth and creamy with no lumps.
- Churn the Ice Cream: Transfer the blended mixture into an ice cream maker. Churn according to your machine’s instructions; typically, this takes about 30 to 40 minutes until the mixture achieves a soft-serve consistency.
- Freeze and Garnish: Spoon the churned ice cream into an airtight container. Sprinkle with the reserved chopped pistachios for garnish. Freeze for an additional 4 hours to set firmly.
- Serve: Before serving, let the ice cream soften at room temperature for 10 minutes to make scooping easier. For best results, warm your ice cream scoop in hot water before scooping to create neat, creamy balls.
- Storage: Store the vegan pistachio ice cream in an airtight container in the freezer. It will keep well for up to several months while maintaining its flavor and texture.
Notes
- Use only the thick, creamy part of canned coconut milk or cream for the best texture.
- The soaking process helps soften the pistachios and makes blending easier, resulting in a smoother ice cream.
- Maple syrup sweetness can be adjusted to your preference.
- The optional almond extract and pinch of salt enhance the nutty flavors deeply.
- If you don’t have an ice cream maker, you can pour the mixture into a shallow container, freeze, and stir every 30 minutes until firm, though the texture will differ.
