Vegan Pistachio Ice Cream
Velvety coconut milk and raw pistachios create the base for this dessert, while a generous swirl of roasted pistachios adds a delightful crunch. Sweetened with agave syrup and a hint of almond, this dairy-free delight is the perfect way to savor the rich flavors of pistachios in every scoop.
- Prep Time: 15 minutes
- Chill Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 1 Pint 1x
- Category: Frozen Desserts
- Method: Freeze
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
1/2 c raw pistachios, soaked and drained
13.5 oz can full fat coconut milk
1/2 c agave nectar
1 tbsp canola oil
1 tsp white rum
1 tsp almond extract
1/4 tsp guar gum
pinch of salt
1/4 c roasted pistachios, chopped
Instructions
- Prepare Ice Cream Base: Add soaked pistachios, coconut milk, agave nectar, canola oil, white rum, almond extract, guar gum and salt to a high speed blender. Blend until mixture is completely smooth. This can take up to 5 minutes depending on the strength of your machine. Let your blender rest periodically to protect it from overheating.
- Chill: Transfer the mixture from the blender to a sealable container. Fold in chopped pistachios, seal and place in the refrigerator to chill for at least 4 hours. Overnight is best. Prepare your ice cream maker. Some models require their base’s to be chilled in the freezer overnight so read the instructions carefully.
- Churn: Run pistachio ice cream base through ice cream maker according to manufacturer instructions. When ice cream is done churning it should resemble thick soft serve.
- Freeze: Transfer ice cream to a sealable container and cover with a sheet of plastic wrap. Press down on plastic so that it is touching the ice cream. This will help prevent freezer burn. Seal container and place in the freezer to chill for at least 4 hours. Serve.
Notes
*Pistachio ice cream will keep in the freezer for up to 2 weeks.
*If you would like the mixed-in, roasted pistachios to be SUPER crunchy in your ice cream do not fold them in until your ice cream is finished churning. I typically add them before chilling the base (before churning) to let their roasty-saltiness meld with the ice cream flavor. They do soften slightly using this method.
Find it online: https://censoredbaker.com/vegan-pistachio-ice-cream/
