The Best Vegan Pistachio Ice Cream Recipe
Indulge in the rich, creamy goodness of this homemade Vegan Pistachio Ice Cream. Made with a blend of plant-based milk, raw pistachios, cashews, and a hint of vanilla and almond, this frozen treat is perfect for a hot summer day or anytime you’re craving a cold, sweet dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: About 4 servings 1x
- Category: Dessert
- Method: Churning, Freezing
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Ice Cream Base:
- 1 ½ cups plant-based milk (such as oat or soy)
- 3/4 cup shelled raw unsalted pistachios
- 1/2 cup raw cashews
- 1/4 cup white sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon almond extract
- 1 pinch salt
Toppings (optional):
- 1/2 cup shelled roasted unsalted pistachios, roughly chopped
Instructions
- Prepare Your Ice Cream Maker: Follow the manufacturer’s instructions for your ice cream maker or see notes for alternative methods.
- Blend Ingredients: In a blender, combine plant-based milk, pistachios, cashews, sugar, vanilla, almond extract, and salt. Blend until smooth and creamy, scraping the sides as needed.
- Churn the Mixture: Transfer the blended mixture to the ice cream maker and churn for about 25 minutes or until it reaches a soft-serve consistency. Add chopped pistachios during the last 5 minutes if desired.
- Serve or Freeze: Enjoy the ice cream immediately as soft-serve or transfer to a container for firmer ice cream. Freeze for at least 2 hours or overnight. Store leftovers in the freezer for up to two weeks.
Notes
- You can use alternatives like Ninja Creami or blender if you don’t have an ice cream maker.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 250 kcal
- Sugar: 10g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Vegan, Pistachio, Ice Cream, Dessert, Plant-Based
