Vegan Pistachio Ice Cream Recipe:
Ingredients
1 cups (130g) raw pistachios, shells removed
2 13.5oz cans 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 colorIngredients
Instructions
Shake the coconut cream cans and pour the entire contents into a medium saucepan.
Add pistachios, maple syrup, and salt.
Bring to a boil, reduce to a simmer, and simmer for 15 minutes stirring occasionally. It will thicken slightly and the pistachios will soften.
Remove from heat, add the extracts, cool 10 minutes.
Blend until very smooth.
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.
Transfer to a loaf pan, freeze 30-60 minutes until it is scoop-able but not frozen solid. Then scoop and serve.
Keep leftovers in the freezer, covered. To serve from fully frozen, thaw 30-45 minutes until soft enough to scoop.
Alternate methods
Cool 1-2 hours after blending, then churn in an ice cream maker.
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
Nutrition Facts
Serving Size 1 serving
Serves 4
| Amount Per Serving | ||
|---|---|---|
| Calories | 564 | |
| % Daily Value* | ||
| Total Fat 50.1g | 64% | |
| Saturated Fat 33.9g | ||
| Cholesterol 0mg | 0% | |
| Sodium 316.5mg | 14% | |
| Total Carbohydrate 26.6g | 10% | |
| Dietary Fiber 3.3g | 12% | |
| Sugars 14.5g | ||
| Protein 9.7g | 19% | |
| Vitamin A1%Vitamin C4% | ||
