Vegan Pistachio Ice Cream

This Vegan Pistachio Ice Cream is perfect for a dairy free summer treat! It’s everything you remember about pistachio ice cream without the refined sugar and condensed milk. .

Ingredients – 1 C Pistachio Nuts, raw – 2 15 oz Can Coconut Milk refridgerated – 1/4 C Maple Syrup or to taste – 1 tsp Vanilla Extract – 1/2 C Almond Milk Creamer

How to make it Make the Pistachio Paste – If the pistachio nuts have skins on them blanch them in hot (not boiling) water for 1 minute. Next place them into a spice grinder or food processor and grind until they are crumbs. Add 1-2 tbsp of water to create a paste. Set aside.

Make the ice Cream – Place a metal mixing bowl in the freezer for 5 minutes. Open the cocnut milk cans. Save the solid part of the milk (cream) and discard the liquid. Place cream in the standing mixer and whip until it's fluffy. Combine pistachio paste, vanilla extract and almond milk in the mixer. Add maple syrup 1 tbsp at a time until desired sweetness is reached. Blend until combined.

Transfer the ice cream mixture into a freezer safe container and freeze for 6 hours. Make sure the lid is tight or wrapped in foil and plastic wrap.

Why is pistachio ice cream green? Pistachio ice cream is green because pistachio nuts are green. There are lots of pistachios in pistachio ice cream. So when that vibrant green pistachio paste is combined with white ice cream a light green color is formed.

How to Store Pistachio Ice Cream? You can store the ice cream in the freezer in an air tight container for up to 1 month, but it tastes best when it’s fresh.

How to Serve Vegan Pistachio Ice Cream? You can’t serve the ice cream right out of the freezer because it will be too hard. Take it out and let it defrost for 30 minutes. Dip an ice cream scooper in hot water and use it to scoop out the ice cream.

Grab all the recipe details and nutritional information below via the link!