Vegan Pistachio Ice Cream Recipe

Introduction

Indulge in the creamy decadence of Vegan Pistachio Ice Cream, a delightful dairy-free treat that captures the essence of pistachios in every spoonful. This recipe is not only rich in flavor but also easy to prepare, ensuring you can enjoy a guilt-free dessert without compromising on taste or texture. Pistachios, known for their distinctive nutty taste and vibrant green color, lend their unique flavor profile to this creamy vegan ice cream.

Ingredients

  • 1 cup raw unsalted pistachios
  • 2 cans (13.5 oz each) full-fat coconut milk, chilled
  • 1/2 cup maple syrup (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, for enhanced flavor)
  • 1/8 teaspoon salt
  • 1/4 cup shelled pistachios, roughly chopped (for garnish)

Instructions

  1. Prepare Pistachios: Start by soaking the raw pistachios in water for at least 4 hours or overnight. Once soaked, drain and rinse them thoroughly.
  2. Blend Pistachios: In a high-speed blender, combine the soaked pistachios, chilled coconut milk (only the solid cream part from the top of the cans), maple syrup, vanilla extract, almond extract (if using), and salt. Blend until smooth and creamy.
  3. Chill Mixture: Transfer the blended mixture to a bowl or container and refrigerate for at least 4 hours or until thoroughly chilled. This step ensures that the mixture is cold enough for the ice cream maker.
  4. Churn Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes or until the mixture reaches a soft-serve consistency.
  5. Add Chopped Pistachios: During the last few minutes of churning, add the chopped pistachios to incorporate them evenly into the ice cream.
  6. Transfer and Freeze: Transfer the churned ice cream into a freezer-safe container. Smooth the top with a spatula, cover with parchment paper directly on the surface of the ice cream to prevent ice crystals from forming, and then cover with a lid. Freeze for at least 4 hours or until firm.
  7. Serve: When ready to serve, let the ice cream sit at room temperature for a few minutes to soften slightly. Scoop into bowls or cones, garnish with additional chopped pistachios if desired, and enjoy!

Useful Information

  • Nutritional Information:
    • Per Serving (1/2 cup):
      • Calories: 280 kcal
      • Fat: 21g
      • Carbohydrates: 21g
      • Fiber: 2g
      • Sugars: 15g
      • Protein: 4g
  • SmartPoints (WW):
    • Per Serving: 10 SmartPoints

Conclusion

This Vegan Pistachio Ice Cream recipe offers a delightful alternative to traditional dairy-based desserts, perfect for vegans and those with lactose intolerance. Pistachios not only contribute a rich, nutty flavor but also add a satisfying crunch to every bite. The use of coconut milk ensures a creamy texture without the need for dairy, making it suitable for a plant-based diet. Whether enjoyed on its own or as a complement to a favorite dessert, this homemade ice cream is sure to impress with its decadent taste and smooth consistency. Treat yourself to a scoop of this creamy delight and savor the flavors of pistachios in every spoonful!