Description
This Vegan Pistachio Ice Cream uses only a blender and 5 main ingredients. It results in a creamy, luscious, and utterly delicious ice cream, perfect for hot days!
Ingredients
- 200g pistachio, shelled and soaked overnight
- 400ml coconut cream, refrigerated overnight *
- 1/2 cup (120ml) coconut condensed milk **
- 60ml almond milk ***
- 2 tsp vanilla extract
- 1 tsp matcha powder (optional, for color)
- 30g pistachios, chopped (optional, for garnish)
Instructions
- Shell the pistachios and soak them in water overnight for easy blending.
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In a blender, combine soaked pistachios, the creamy top of the coconut cream, coconut condensed milk, soy milk, and vanilla extract. Blend until smooth.
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Transfer the mixture to an airtight container, you can put a piece of plastic wrap close to the surface of the mixture before closing the lid, as this helps prevent forming ice crystals.
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Freeze the mixture for 4 hours or overnight.
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When ready to serve, chill the mixture for 10 minutes.
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Scoop out the ice cream into bowls or ice cream cones. For easier scooping, dip your ice cream scoop in hot water beforehand. Garnish with chopped pistachios for more texture!
Notes
* Chill the can of coconut cream in the fridge overnight, and only use the creamy part on top of the can. Use the remaining coconut water for another recipe.
** Substitute coconut condensed milk for oat condensed milk, maple or agave syrup
*** Substitute the almond milk with other plant milk of choice, like soy or oat milk.
- Prep Time: 10 minutes
- Freeze Time: 4 hours
- Category: Dessert
- Method: freezing