Description
A delicious and creamy homemade vegan pistachio ice cream that’s easy to make and perfect for warm days.
Ingredients
Scale
- 1 cup raw pistachios, shells removed
- 2 cans heavy coconut cream (13.5oz each)
- 1/4 cup 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 into the saucepan.
- Bring the mixture to a boil, then reduce it 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 creamy mixture to a loaf pan. Place it in the freezer for 30-60 minutes until it’s scoopable.
- Store leftovers covered in the freezer, allowing them to thaw for 30-45 minutes before serving.
Notes
For best results, use high-quality pistachios and do not skip the extracts. Adjust sweetness according to preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 7g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan ice cream, pistachio ice cream, dairy-free dessert, homemade ice cream, healthy dessert