Description
A creamy, nutty vegan pistachio ice cream that’s easy to make and perfect for summer.
Ingredients
Scale
- 1 cup (130g) raw pistachios, shells removed
- 2 (13.5oz) cans heavy coconut cream
- 1/4 cup (80g) maple syrup
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 tsp salt
- Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color
Instructions
- Shake the coconut cream cans and pour all the contents into a medium saucepan.
- Add the pistachios, maple syrup, and salt.
- Bring the mixture to a boil, then reduce to a simmer. Let it simmer for 15 minutes, stirring occasionally.
- Remove the saucepan from heat and add the vanilla and almond extracts. Allow it to cool for 10 minutes.
- Blend the mixture until very smooth.
- Pour the blended mixture into an ice cube tray and freeze overnight.
- Blend the frozen cubes with a splash of coconut cream until it reaches a creamy texture.
- Transfer the mixture to a loaf pan and place it in the freezer for 30-60 minutes until it’s scoop-able.
- Store any leftovers covered in the freezer.
Notes
For variations, try adding chocolate chunks or a splash of peppermint extract.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan ice cream, pistachio ice cream, dairy-free dessert