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Vegan Pistachio Ice Cream Recipe

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3.9 from 4 reviews

This Vegan Pistachio Ice Cream is a creamy, dairy-free treat made with roasted raw pistachios, dairy-free sweetened condensed milk, and chilled dairy-free whipping cream. It features a delightful pistachio swirl, making it rich in nutty flavor and perfect for those seeking a refreshing and plant-based frozen dessert.

  • Total Time: 4 hours 39 minutes
  • Yield: 12 servings

Ingredients

Pistachio Paste and Mixture

  • 2 cups (260g) raw unsalted pistachios, plus extra for decoration
  • 15 ounces (415g) dairy-free sweetened condensed milk (such as oat or coconut; about 1 1/3 cans or scant 1 1/2 cups)
  • 1 teaspoon vanilla bean paste (or to taste)
  • 1/8 teaspoon salt (or to taste)

Ice Cream Base

  • 2 2/3 cups (600g) dairy-free whipping cream, chilled overnight

Instructions

  1. Prepare the pistachios: Preheat your oven to 180°C (320°F) and line 1-2 baking trays with parchment paper. Spread the pistachios evenly across the trays and roast them for 7-9 minutes until they become slightly aromatic and change to a slightly darker color without browning. Remove and allow them to cool slightly.
  2. Make pistachio paste: Transfer the roasted pistachios to a high-powered blender or food processor. Blend for 5 to 20 minutes, depending on your appliance, until you achieve a thick but smooth pistachio paste—it should not be runny like a nut butter.
  3. Combine with sweetened condensed milk: Add the dairy-free sweetened condensed milk, vanilla bean paste, and salt to the pistachio paste and blend until fully combined. Remove approximately 1/2 cup (150g) of this mixture for the pistachio swirl later.
  4. Whip the dairy-free cream: In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the chilled dairy-free whipping cream until firm to stiff peaks form.
  5. Combine cream and pistachio mixture: Add the pistachio mixture to the whipped cream and whisk briefly (up to one minute) to loosen the pistachio mixture, then gently fold with a spatula until no green streaks remain, creating a consistent ice cream base.
  6. Assemble ice cream with swirl: Pour one-third of the ice cream base into a 9-inch (23cm) loaf pan or other freezer-safe container. Dollop some of the reserved pistachio mixture on top and swirl through with a knife. Repeat this layering and swirling process two more times until all the ice cream mixture is used.
  7. Freeze: Cover the container and freeze the ice cream for 4 hours or overnight until firm.
  8. Serve: Scoop and serve the ice cream garnished with extra chopped pistachios or leftover sweetened pistachio paste. If the ice cream is too firm after freezing, let it sit at room temperature for about 5 minutes before serving.
  9. Store leftovers: Keep any leftover ice cream stored in the freezer for up to 3 weeks. This ice cream generally remains soft enough to serve directly from the freezer.

Notes

  • Use unsalted pistachios for the best control of seasoning and swirl effect.
  • Chilling the dairy-free whipping cream overnight helps achieve the proper firmness when whipped.
  • Extra pistachios or remaining pistachio paste make a great garnish that adds texture and flavor.
  • If your ice cream is too firm, letting it soften slightly at room temperature helps with easier scooping.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 9 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-pistachio-ice-cream-recipe/