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Vegan Pistachio Ice Cream

Creamy Vegan Pistachio Ice Cream: No-Machine Delight

Indulge in the creamy richness of this Vegan Pistachio Ice Cream, a delightful dairy-free treat with just three simple ingredients.
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Prep Time 30 minutes
Cook Time 10 minutes
Freezing Time 4 hours
Total Time 4 hours 40 minutes
Servings: 6 cups
Course: Dessert
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 cups Raw Pistachios Crucial for nutty flavor and creamy texture.
  • 15 oz Dairy-Free Sweetened Condensed Milk Opt for oat or coconut varieties.
  • 2 ⅔ cups Dairy-Free Whipping Cream Ensure it’s chilled overnight.
Flavoring Ingredients
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • ⅛ teaspoon Salt Balances flavors.
Optional Swirl
  • ½ cup Reserved Pistachio Mixture For visual appeal in the ice cream.

Equipment

  • High-powered blender
  • Loaf pan
  • Baking trays
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (320°F) and line two baking trays with parchment paper.
  2. Spread the raw pistachios on the baking trays and roast for 7-9 minutes.
  3. Once cooled, blend the roasted pistachios in a high-powered blender until smooth.
  4. Add the dairy-free sweetened condensed milk, vanilla extract, and salt to the blender and blend until fully combined. Reserve ½ cup of this mixture for swirling.
  5. Whip the chilled dairy-free whipping cream until it reaches firm peaks.
  6. Gently fold the pistachio mixture into the whipped cream until no streaks remain.
  7. Layer the ice cream mixture in a loaf pan, alternating with reserved pistachio mixture to create swirls.
  8. Cover with plastic wrap or a lid and freeze for at least 4 hours, preferably overnight.
  9. Let the ice cream sit at room temperature for about 5 minutes before serving. Enjoy your Vegan Pistachio Ice Cream!

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 30mgPotassium: 300mgFiber: 3gSugar: 20gVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

For best results, chill the cream overnight and ensure to roast the pistachios until aromatic but not browned.

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