Vegan Pistachio Ice Cream
Time to get excited for this vegan pistachio ice cream, because you don’t need an ice cream machine for this recipe! The result is creamy, indulgent, and beautifully green.
I think we can all agree that ice cream is the best thing in the summer. Right?
And while I love seeing more assortment of vegan ice cream in the stores, it’s often pricey. By making this vegan pistachio ice cream at home, you can get much more for your money!
Why You’ll Love This Recipe
- Four whole food ingredients is all it takes. How much simpler can it get?
- I know pistachios aren’t cheap. However, you get more using this recipe for what you’d pay in store for vegan pistachio ice cream.
- Most of the process is just… patiently waiting. After a quick blend, let your ice cream set in the freezer, and enjoy!
- Did I mention that you don’t need an ice cream machine for this recipe? That’s right, you just need a blender or a food processor.
Key Ingredients
- Icelandic Provisions Oat Milk Skyr, or any thick plant-based yogurt is perfect to mimic custard-like texture of ice cream.
- Roasted pistachios provide the nutty base and signature color.
- Maple syrup adds mellow sweetness that does not overpower the overall taste.
- Vanilla extract balances and enhances the flavors.
Hack It!
- Look for vegan yogurt labeled as “Greek-style” or “skyr” to get the right texture. Coconut yogurt also tends to be thicker than other alternatives.
- Adjust sweetness to taste, especially if your yogurt is already sweet.
- In place of maple syrup, you can use date syrup or agave.
- Get creative with the toppings! I like to add extra pistachios and maple syrup, but you can also add fresh berries, chocolate sauce, and more.
How to Make Vegan Pistachio Ice Cream
Step 1: Add pistachios, vegan yogurt, vanilla, and maple syrup to a high-speed blender or processor. Combine until creamy.
Step 2: Transfer to a loaf pan or glass food storage container.
Top tip: if the mixture is really thick, tap the pan gently on the kitchen surface to level it out.
Step 3: Sprinkle crushed pistachios down the middle, then cover with plastic wrap. Freeze for at least 5 hours or overnight.
Step 4: Remove from the freezer, and allow to thaw in the fridge for 30 minutes, or microwave in 20 second intervals to soften. Enjoy immediately with extra toppings as desired.
Frequently Asked Questions
Up to 1 month in a sealed container. For best texture, enjoy within a week.
I would really recommend roasted pistachios for depth of flavor. You don’t have to buy them roasted, you can lightly toast them yourself in a dry frying pan.
This recipe already does not use any refined sugar. If you want this vegan pistachio ice cream less sweet, start with less maple syrup and add more to taste.
Regular plant-based yogurt contains too much water, which results in a more crystalized icy texture. Creamy varieties of vegan yogurt like skyr and Greek style yogurt are best for this recipe to create the right ice cream texture.
More Plant-Based Frozen Desserts
- Healthy Vegan Magnum Bars
- Iced Creamy Lemonade
- Peanut Butter Yogurt Bark
- Vegan Frozen S’mores
- Strawberry Yogurt Clusters
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The Recipe: Vegan Pistachio Ice Cream
Ingredients
- 2 cups Icelandic Provisions Oat Milk Skyr, or any thick plant-based yogurt
- 1½ cup roasted pistachios
- 3 tbsp maple syrup
- 1 tsp vanilla extract
For the topping
- roasted pistachios, crushed or chopped
Equipment
- High-speed blender or food processor
- Loaf pan or glass tupperware container
Instructions
- Combine all ingredients in a high speed blender or food processor until creamy.
- Transfer to a loaf pan or glass tupperware container. Sprinkle crushed pistachios down the middle, then cover with plastic wrap, and freeze for at least 5 hours, or overnight.
- Remove from the freezer, and allow to thaw in the fridge for 30 minutes, or microwave in 20 second intervals to soften. Enjoy immediately with more pistachios and maple syrup drizzled over top, as desired.
Notes
- Look for vegan yogurt labeled as “Greek-style” or “skyr” to get the right texture. Coconut yogurt also tends to be thicker than other alternatives.
- Adjust sweetness to taste, especially if your yogurt is already sweet.
- In place of maple syrup, you can use date syrup or agave.
- Get creative with the toppings! I like to add extra pistachios and maple syrup, but you can also add fresh berries, chocolate sauce, and more.