Vegan Pistachio Ice Cream

Eating Works @eatingworks
by Eating Works @eatingworks
8 scoops
7 hr

This Vegan Pistachio Ice Cream is perfect for a dairy free summer treat! It’s everything you remember about pistachio ice cream without the refined sugar and condensed milk. The best part is that you can Make this pistachio ice cream without an ice cream machine all you need is a standing mixer.

I hate having extra appliances around the kitchen that I have to clean. So I may be one of the only bloggers who doesn’t have an air fryer (although I kind of want one) and an instant pot. While I’m not against these things. I believe that all you need are a good set of pots, a blender, food processor and a sharp knife to create almost anything in the kitchen.

This recipe was my first attempt at vegan, no churn, ice cream and I have to say, I’m pretty darn happy with how it turned out. I can’t wait for you to try it! Especially since it’s easy to do.

Ingredients You Need to Make Vegan Pistachio Ice Cream

  • 1 C Pistachio Nuts, raw
  • 2 Cans Full Fat Coconut Milk
  • 1/4 C Liquid Sweetener like Maple Syrup
  • 1 tsp Vanilla Extract
  • Vanilla Extract will help prevent your ice cream from crystalizing in the freezer.
  • 1/2 C Almond Milk Creamer

Ingredient Substitutions

  • Instead of Maple Syrup you can use
  • Honey
  • Agave
  • Brown Rice Syrup
  • Stevia
  • Coconut Sugar
  • Date Sugar

  • Instead of Almond Milk you can use any type of milk or cream you like! Thicker milks like oat work best.

How is Vegan Ice Cream Made?

Vegan ice cream gets its creaminess from a fatty base like avocado, nuts or in my recipe coconut cream. It’s easy to make, you just have to whip it!

Make the Pistachio Paste

Step 1: Take the pistachios and place them in a food processor or spice grinder. Blend on high until the nuts are broken up into a fine powder. Then add 1 tbsp of water to form the paste. If you want a dryer ice cream you can just blend the powder directly into the coconut cream.

How to Serve It

You can’t serve the ice cream right out of the freezer because it will be too hard. Take it out and let it defrost for 30 minutes. Dip an ice cream scooper in hot water and use it to scoop out the ice cream. 

You can serve it in a dish or on a healthy ice cream cone. I used organic sugar cones. For an extra beautiful effect you can top the ice cream with chopped pistachio nuts and chocolate syrup. You can use store bought chocolate syrup or make your own. I whipped up my own dark chocolate syrup by combining 1 tablespoon of melted coconut oil with 1 tablespoon of cocoa powder.

Recipe details
  • 8  scoops
  • Prep time: 1 Hours Cook time: 6 Hours Total time: 7 hr
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  • 1 X Pistachio Nuts, raw
  • 2 15 oz Can Coconut Milk refridgerated
  • 1/4 C Maple Syrup or to taste
  • 1 tsp Vanilla Extract
  • 1/2 C Almond Milk Creamer
Make the Pistachio Paste
If the pistachio nuts have skins on them blanch them in hot (not boiling) water for 1 minute. Next place them into a spice grinder or food processor and grind until they are crumbs. Add 1-2 tbsp of water to create a paste. Set aside.
Make the ice Cream
Place a metal mixing bowl in the freezer for 5 minutes. Open the cocnut milk cans. Save the solid part of the milk (cream) and discard the liquid. Place cream in the standing mixer and whip until it's fluffy. Combine pistachio paste, vanilla extract and almond milk in the mixer. Add maple syrup 1 tbsp at a time until desired sweetness is reached. Blend until combined.
Transfer the ice cream mixture into a freezer safe container and freeze for 6 hours. Make sure the lid is tight or wrapped in foil and plastic wrap.
Eating Works @eatingworks
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