The Best Vegan Pistachio Ice Cream
This Vegan Pistachio Ice Cream is creamy, nutty, and has hints of vanilla—no coconut and no banana! Just 7 ingredients and easy to make with an ice cream maker, Ninja Creami or in a blender.
Servings: 6 (makes about 3 cups or 1 ½ pints)
Ingredients
- 1 ½ cups plant-based milk (such as oat or soy)
- ¾ cup shelled raw unsalted pistachios
- ½ cup raw cashews
- ¼ cup white sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ teaspoon almond extract
- 1 pinch salt
- ½ cup shelled roasted unsalted pistachios roughly chopped (optional)
Instructions
- Prepare your ice cream maker according to the manufacturer’s instructions. I use and love this Cuisinart model. Or see the notes for Ninja Creami or blender instructions.
- Add the plant-based milk, pistachios, cashews, sugar, vanilla, almond extract, and salt to your blender. Blend until completely smooth and creamy, stopping to scrape the sides as needed. Make sure no bits of nuts remain.
- Pour the mixture into your ice cream maker and churn for about 25 minutes until it reaches a soft-serve consistency. If using chopped pistachios, add them during the last 5 minutes of churning.
- Enjoy right away, or for firmer ice cream, spread into a freezer-safe container and freeze for at least 2 hours or overnight. Scoop and enjoy! Leftovers will keep in the freezer for up to two weeks.
Notes
No ice cream maker technique: if you do not have an ice cream machine, make the ice cream base as directed and then follow the directions in How to Make Ice Cream in a Blender.
Ninja Creami Option: This recipe works beautifully in the Ninja Creami! Prepare the mixture as written, blending until completely smooth, and pour into a Creami pint container (don’t exceed the max fill line—you may need to divide it between two containers). Freeze for 24 hours, then spin using the “Gelato” or "Ice Cream" setting. If crumbly, add a splash of plant-based milk and re-spin until smooth. For crunchy pistachio pieces: After the final spin, create a small well in the center of the pint, add chopped pistachios, and use the "Mix-In" setting to stir them in.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 267kcal | Carbohydrates: 21g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 39mg | Potassium: 414mg | Fiber: 3g | Sugar: 13g | Vitamin A: 298IU | Vitamin C: 5mg | Calcium: 114mg | Iron: 2mg
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https://itdoesnttastelikechicken.com/best-vegan-pistachio-ice-cream/Scan the QR code for updates, tips, and to ask me any questions!
