This no-churn Vegan Pistachio Ice Cream is a rich and decadent dessert with a beautiful green color and rich pistachio flavor! No bananas or coconut milk in this recipe.
Before working on this recipe, I didn't know pistachio ice cream was a thing.
I'm more of a classic vanilla kind of girl, so I don't usually go for more unique flavors.
But this vegan pistachio ice cream is definitely something! I very much understand why people go crazy for it.
The ice cream is ultra rich and creamy (even more creamy than some of my other ice cream recipes, because of the pistachios). And pistachios have a beautiful, sweet and nutty flavor that is just lovely in ice cream.
And you can throw in a few pistachios at the end for some crunch. Delicious!
For an ultra creamy, rich, and decadent ice cream, you need sugar and fat.
The ratio of fat and sugar is what makes an ice cream that has a creamy texture and is super flavorful.
In this vegan ice cream, the fat source is nut butter and pistachios, which are both naturally high in fat. The sugar source is maple syrup.
Obviously, maple syrup and nut butter alone don't create ice cream. So non-dairy milk and applesauce help to lighten up the texture to the right consistency.
And the remaining ingredients create the flavor.
It's that simple!
Step 1. Soak the pistachios in boiling water for at least 30 minutes. Drain.
Step 2. Add the drained pistachios, non-dairy milk, nut butter, maple syrup, applesauce, vanilla bean paste/extract, and salt to a blender or food processor. Blend until smooth.
Step 3. Transfer to a freezer-safe container. Freeze for 2 hours, until solid.
Step 4. When ready to eat, let the ice cream thaw 5-10 minutes before scooping. Serve with extra pistachios, if desired. Enjoy!
In some of my other ice cream recipes, I call for stirring in a mix-in partway through the freezing process.
I don't recommend that in this recipe because the pistachios will get soggy. Instead, use the pistachios as a topping right before serving.
No. I recommend using a blender because it will result in a smoother ice cream.
But if you don't have a blender or food processor you can use a whisk to combine all the ingredients. Whisk well to ensure all the ingredients are thoroughly mixed.
Yes! My no-churn vegan vanilla ice cream is totally date sweetened and it's one of my most popular recipes!
You will need a blender if you choose the date-sweetened option. Simply replace the maple syrup with 6 pitted medjool dates. Bend until smooth - this may take a bit longer than the maple syrup version. And the proceed with the recipe as written.
You can sub the nut butter for 1 cup of coconut cream. Or you can use a seed butter like sunflower seed butter.
Both of these subs may change the flavor slightly so I don't recommend subbing unless you have a nut allergy.
This ice cream IS scoopable, just like regular ice cream. But it will be pretty solid if you take it out of the freezer and try to scoop immediately.
To get the perfect consistency, thaw for 5-10 minutes at room temperature. You'll know it's the perfect consistency when the edges of the container start to get melty.
Store this ice cream in the freezer.
You can store it in the container you made it in. Be sure to add some type of lid or plastic wrap to avoid the ice cream picking up any other flavors in your freezer.
I typically transfer the ice cream to a freezer safe zip top bag, which keeps it sealed and saves space.
Thank you God for this pistachio ice cream. Thank you for an ice cream that is nutritious and good for our bodies. Amen.
Love this no-churn ice cream? Check out my other vegan & no-churn ice cream recipes:
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This no-churn Vegan Pistachio Ice Cream is a rich and decadent dessert with a beautiful green color and rich pistachio flavor! No bananas or coconut milk in this recipe.
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