Vegan Pistachio Ice Cream

Vegan Pistachio Ice Cream

Made with Let's Do Organic Heavy Coconut Cream by Natalie of @feastingonfruit

The BEST dairy-free pistachio ice cream – ultra creamy, just 6 vegan ingredients, easy to make in the blender, ice cream maker, or Ninja Creami!

This is the DREAMIEST pistachio ice cream you never even dreamed you could make at home (without an ice cream maker, no less!) It's made vegan, dairy-free, gluten-free and is naturally sweetened with maple syrup!

This recipe comes together with raw pistachios (duh), Let's Do Organic Heavy Coconut Cream, maple syrup, vanilla, almond extract, salt, and matcha or spirulina powder (for color).

Whether you’re going no churn, ice cream maker, or rocking the Ninja Creami we’ve got you covered!

Start by adding the ingredients to a medium saucepan and let simmer until pistachios soften. Then were going to blend the mixture until smooth and pour into an ice cube tray and freeze overnight (Ninja Creami instructions below). The next day, blend the cubes with a splash of coconut cream until creamy. Transfer to a loaf pan and freeze until it's scoop-able but not frozen solid. Then scoop and serve!

For the Ninja Creami, pour into a Ninja Creami container and freeze overnight, then process on the “ice cream” setting. If it come out powdery, add a splash of milk and re-spin 1-2 times.

 

Ingredients

  • 1 cups (130g) raw pistachios, shells removed
  • 2 13.5oz cans Let's Do Organic 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

    1. Shake the coconut cream cans and pour the entire contents into a medium saucepan.
    2. Add pistachios, maple syrup, and salt.
    3. Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften.
    4. Remove from heat, add the extracts, cool 10 minutes.
    5. Blend until very smooth.
    6. Pour into an ice cube tray and freeze overnight. The next day, blend the cubes with a splash of coconut cream until creamy. If you don’t have a blender with a tamper, I recommend using a food processor and stopping to scrape down the sides often. You will have a soft-serve consistency at this point.
    7. Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve.
    8. Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.
Alternate methods
  1. Cool 1-2 hours after blending, then churn in an ice cream maker.
  2. Pour into Ninja Creami container and freeze overnight, then process on the “ice cream” setting. If it come out powdery, add a splash of milk and re-spin 1-2 times.

Notes

*If you are using full-fat coconut MILK vs CREAM, chill one can overnight and use just the solid part plus the entire can (liquid + solid) of the other