Description
A rich and creamy Vegan Pistachio Ice Cream made with soaked pistachios, coconut milk, and natural sweeteners, perfect for a dairy-free, plant-based dessert that’s indulgent yet wholesome.
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 (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)
For Garnish
- 30 g pistachios (shells removed, for garnish)
Instructions
- Soak Pistachios: Add 200 g shelled pistachios to a large bowl, cover them with water, and refrigerate overnight or for at least 4 hours to soften. Alternatively, quick-soak the pistachios in boiled water for 30 minutes to an hour to speed up the process.
- Remove Pistachio Skins: Rinse the soaked pistachios thoroughly under clean water and gently peel off as many skins as possible using your fingers; soaking will have loosened them making removal easier.
- Blend Ingredients: Combine the soaked pistachios, 400 g chilled full-fat coconut milk (only the thick cream part), 180 ml maple syrup, 60 ml almond milk, 60 g solid coconut oil, 2 teaspoons vanilla extract, 1 teaspoon almond extract (if using), and a pinch of sea salt in a high-speed blender. Blitz until the mixture is completely smooth and creamy with no lumps left.
- Churn Ice Cream: Pour the blended mixture into your ice cream maker and churn following the manufacturer’s instructions; typically this takes between 30 to 40 minutes until it reaches a soft-serve consistency.
- Freeze and Garnish: Transfer the churned ice cream into an airtight container, sprinkle the remaining 30 g chopped pistachios on top for garnish, and freeze for at least 4 hours to firm up.
- Serve: Allow the frozen ice cream to defrost at room temperature for about 10 minutes before serving to soften slightly. For easier scooping, dip your ice cream scoop in hot water before use.
- Storage: Store the vegan pistachio ice cream in an airtight container in the freezer where it will keep well for up to a couple of months.
Notes
- Use full-fat canned coconut milk or cream for the creamiest texture, avoiding the watery parts from the can.
- Removing pistachio skins improves the color and smoothness of the ice cream but is optional.
- Maple syrup quantity can be adjusted to taste depending on your preferred sweetness level.
- Almond extract adds depth of flavor but can be omitted or substituted with other extracts like vanilla.
- If you don’t have an ice cream maker, you can freeze the mixture in a container and stir every 30 minutes until firm to mimic churning.
- Letting the ice cream soften slightly before scooping enhances the texture and scoopability.
