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–+ servings
A bowl of vegan pistachio ice cream.

Vegan Pistachio Ice Cream (No-Churn)

Print Recipe
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.
Course Dessert
Cuisine American
Prep Time 40 minutes
Total Time 40 minutes
Servings 8
Calories 276
Author Elizabeth

Equipment

Ingredients

  • 1 ½ Cups Unsalted Pistachios
  • 2 Cups Non-Dairy Milk
  • ½ Cup Cashew or Almond Butter
  • ½ Cup Unsweetened Applesauce
  • ¼ Cup Maple Syrup
  • 1 Tablespoon Vanilla Bean Paste or Vanilla Extract
  • Pinch Salt

Instructions

  • Soak the pistachios in boiling water for at least 30 minutes. Drain.
  • 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.
  • Transfer to a freezer-safe container. Freeze for 2 hours, until solid.
  • When ready to eat, let the ice cream thaw 5-10 minutes before scooping. Serve with extra pistachios, if desired. Enjoy!

Nutrition

Calories: 276kcal | Carbohydrates: 21g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 86mg | Potassium: 354mg | Fiber: 3g | Sugar: 10g | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg