Vegan Pistachio Ice Cream
Indulge in this Vegan Pistachio Ice Cream, a creamy and lush treat that's perfect for warm days or whenever you need a sweet pick-me-up. Made with real pistachios and rich coconut milk, this homemade ice cream offers a refreshing nutty flavor that's both satisfying and decadent.
Equipment
- 1 oven for toasting the pistachio nuts
- 1 Baking Sheet
- 1 food processor or high-speed blender to process the pistachios into a smooth butter and blend the ice cream mix
- 1 medium saucepan to heat the ice cream mixture and meld the flavors
- 1 Airtight Container to chill the mixture in the refrigerator
- 1 ice cream maker To churn the ice cream. If you don't have one, read through the extra tips I've included in the blog post above.
- 1 Freezer Container to freeze the churned ice cream until firm
- 1 ice cream scoop To serve the ice cream. If you don't have one, a regular spoon will do, but you might want to run it under hot water first to make scooping easier.
Ingredients
- 1 cup raw pistachios (125g)
- 1 can sweetened condensed coconut milk (320 ml)
- 1 can full-fat coconut milk (400 ml)
- 2 teaspoon vanilla extract
- 1 pinch salt
For Serving:
- coconut whipping cream
- fresh fruit e.g. strawberries
- pistachio nuts crushed
Instructions
- To start, place the bowl of your ice cream maker in the freezer the night before to ensure it's thoroughly chilled.
- Preheat your oven to 350°F (180°C). Arrange raw unsalted pistachios on a baking sheet in a single layer. Toast them in the oven for 8-10 minutes, until they're fragrant and lightly golden. Be careful to avoid burning them. Once done, allow them to cool completely.
- Transfer the cooled pistachios into a food processor or high-speed blender. Process until it becomes a smooth butter. This may take about 10-15 minutes depending on your blender's power. Remember to pause and scrape down the sides occasionally.
- In a blender, combine the smooth pistachio butter, sweetened condensed coconut milk, full-fat coconut milk, vanilla extract, and a pinch of salt. Blend this mixture until it reaches a smooth consistency.
- Pour the blended mixture into a medium saucepan. Heat over medium-low heat, stirring often, until it starts to steam. Avoid letting it boil. Once heated, remove from heat and allow it to cool to room temperature.
- Transfer the cooled mixture into an airtight container. Place this container in the refrigerator for at least 4 hours, or until it's thoroughly chilled.
- After the mixture is chilled, place the ice-cold bowl into your ice cream maker. Pour in the chilled mixture. Follow your ice cream maker's instructions to churn the ice cream until it achieves a soft-serve consistency.
- Transfer the soft-serve ice cream into an airtight freezer-safe container. Cover with a lid or plastic wrap, ensuring it touches the surface of the ice cream to prevent ice crystal formation. Freeze for at least 4 hours, or until firm.
- When you're ready to serve, remove the ice cream from the freezer and allow it to sit at room temperature for about 5 minutes. Run an ice cream scoop under hot water and scoop the ice cream into bowls or cones. Top with whipped coconut cream, fresh fruit, and crushed pistachios.
Notes
- Serving - To serve this creamy Vegan Pistachio Ice Cream, remove it from the freezer and let it sit for about 5 minutes to soften slightly. Then, scoop into bowls or cones. Garnish with an extra sprinkle of crushed pistachios for a little crunch, and a dollop of whipped coconut cream for added creaminess. If you like, top with fresh fruit such as strawberries for a refreshing burst of flavor. Enjoy this icy treat on its own, or pair it with a warm slice of vegan cake for the perfect dessert combination.
- Storing - Storing leftovers is a breeze! Simply place any leftover Vegan Pistachio Ice Cream into an airtight container and store it in the freezer. If you want to enjoy your ice cream within the next few days, you can store it in the main compartment of your freezer for easier scooping. If you plan to store it for a longer period, place it in the back of your freezer where it's coldest to maintain its fresh flavor and creamy texture.
- To serve your leftover ice cream, remove it from the freezer and let it sit at room temperature for about 5-10 minutes to soften slightly. This will make it easier to scoop. If you find that your ice cream is too hard to scoop straight from the freezer, a quick tip is to heat up your ice cream scoop under warm water before scooping.
- Keep in mind that homemade ice cream, especially vegan versions, can become very hard when frozen. This is completely normal, and allowing it to soften slightly before serving will give you that perfect creamy consistency again.