Pistachios have got to be my favorite nut ever! I would go as far as saying that this vegan pistachio ice cream recipe is the ultimate vegan frozen dessert.
Made using real pistachios and coconut milk for a thick and creamy consistency. It's fragrant and sweet, with a full-on pistachio flavor.
I've always been a firm lover of pistachios, in particular pistachio ice cream. The vibrant color, the sweet nutty flavor, and the fragrant aroma. What's not to love? Besides the fact that here in Ireland anyway, it's near impossible to find a good vegan one. But fear not, because this easy pistachio ice cream recipe will have you in pistachio heaven.
What to expect from this recipe:
- Made with just 6 main ingredients.
- Eggless and dairy-free.
- Thick and creamy texture.
- Easy to make.
- Made without cashews.
- Refined sugar-free.
- Gluten-free.
Ingredients needed
Ingredients notes and possible substitutions
- Pistachios, if possible it's best to get them already shelled as this saves you a step in the preparation!
- Full-fat canned coconut milk adds creaminess and a thick ice cream consistency to the recipe. The cans of coconut milk need to be chilled overnight, then you'll only use the thick part from the top of the cans. You can reserve watery coconut from the bottom of the cans and add it to smoothies or soups. You can also use coconut cream in place of coconut milk.
- Pure maple syrup as a sweetener keeps this pistachio ice cream refined sugar-free. The maple flavor also complements the pistachio and almond flavor really well.
- Almond milk is added to help with the ice cream consistency, seeing as coconut milk and pistachio create a very thick ice cream base texture on their own. If your coconut milk isn't quite as thick, you can get away with leaving out the almond milk, or just using less of it. Of course, if you have an allergy to almonds you can use another plant-based milk of your choice.
- Coconut oil adds to the creamy ice cream texture due to its fat content. Remember, a good ice cream recipe is predominantly composed of fats as this is what creates that thick consistency and keeps it from melting too fast. If you want to avoid coconut oil, you can leave it out. Just bear in mind that this will give you a slightly more watery consistency.
- Vanilla extract adds another layer of flavor and enhances the pistachio flavor of the ice cream.
- Almond extract and sea salt are optional additions that will elevate the flavor of this vegan pistachio ice cream to the next level.
How to prepare pistachios
Now, it does take a little bit of effort to prepare the pistachios. Especially if you can only find them with the shells still on them. They need to be de-shelled, soaked (preferably overnight), and the skins removed in order to reveal that beautiful vibrant pistachio green hue. Trust me, it's worth the effort!
- Deshell: If your pistachios are still in their shells, the first step will be removing them.
- Soak: Add the pistachios to a large bowl, cover with water and refrigerate for 4 hours. You can alternatively soak them in boiled water for an hour.
- Remove the skins: Rinse the pistachios with clean water and remove as many of the skins as possible. They should come off easily using your fingers as the water will have loosened them.
How to make pistachio ice cream
(Full ingredient quantities and instructions can be found in the recipe card at the end of this post)
To make your pistachio ice cream mixture, simply add all of the ingredients to a high-speed blender and blitz until smooth and creamy. In this case, that's soaked pistachios, coconut milk, almond milk, maple syrup, vanilla extract, plus almond extract, and sea salt if you're using them.
Pour the mixture into the ice cream maker and churn according to the device's instructions (the one I use needs to churn for about 30-40 minutes).
Transfer the ice cream to an airtight container, or a loaf pan lined with parchment paper. Garnish with pistachio slivers or chopped pistachios.
You can use plastic wrap to cover the ice cream before freezing to make sure it doesn't come in contact directly with the air whilst in the freezer.
How to make ice cream without an ice cream maker
This particular recipe does call for an ice-cream maker, which I highly recommend using if you can (they retail for around €20 and are a great addition to your kitchen if you tend to make a lot of homemade desserts).
However, if you don't own an ice cream machine but can't wait to get started on making this dairy-free pistachio ice cream (I don't blame you) here are my tips:
- Ensure the ice cream container is completely airtight whilst freezing to prevent ice crystals from forming.
- After an hour of freezing or as it begins to freeze around the edges, transfer the mixture back into the blender to blend down any ice crystals before pouring it back into the loaf pan and into the freezer.
- Continue to check the ice cream every 30-45 minutes, using a spatula to stir it vigorously by hand.
Alternatively, another interesting method for making ice cream without a machine is with a plastic bag as shown on Delish. I haven't personally tried this method yet, so I can't vouch for how good it works!
Storage instructions
This vegan pistachio ice cream will keep for a couple of months in an airtight container in the freezer.
Recipe tips
- Quick soak your pistachios in boiling water for 30 minutes to an hour if you're in a rush and can't leave them soaking overnight.
- Thaw before serving for 10 minutes to allow the ice cream to become scoopable.
- Heat your ice cream scoop in hot water before scooping to get perfect scoops every time.
More vegan pistachio desserts
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
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📖 Recipe
Vegan Pistachio Ice Cream
Equipment
Ingredients
- 200 g (1 ⅔ cups) pistachios shells removed
- 400 g (14.11 oz) chilled full-fat canned coconut milk or coconut cream *see recipe notes, use only the thick part from the top of the can
- 180 ml (¾ cup) pure maple syrup more or less to taste
- 60 ml (¼ cup) almond milk or other plant-based milk
- 60 g (¼ cup) coconut oil solid
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional, but recommended
- pinch (pinch) sea salt optional, but recommended
- 30 g (¼ cup) pistachios shells removed, for garnish
Instructions
- To soak the pistachios, add them to a large bowl, cover with water and refrigerate overnight or for a minimum of 4 hours. Alternatively, you can quick-soak them in boiled water for 30 mins to an hour.
- Rinse the pistachios with clean water and remove as many of the skins as possible. They should come off easily using your fingers as the water will have loosened them.
- Add all the ingredients to your high-speed blender and blitz until completely smooth and creamy without any lumps.
- Pour the mixture into the ice cream maker and churn according to the device's instructions (the one I use needs to churn for about 30-40 minutes).
- Transfer the ice cream to an airtight container, garnish with chopped pistachios and freeze for 4 hours.
- Allow it to defrost for 10 minutes before serving. Heat your ice cream scoop in hot water before scooping.
Storage
- This vegan pistachio ice cream will keep for a couple of months in an airtight container in the freezer.
Notes
- Chilled coconut milk: Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand you use, you may need more than one can. I find Nature's Charm and Biona to yield the best quantity of thick coconut milk per can.
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Hi, just curious, could pistachio spread be used instead of the actual nut?
I'm sorry but the way this recipe is written, it's only 1 star for me. It could be 5 stars if the liquid amount was adjusted and the coconut milk wasn't chilled. The way it's written, it will turn into a disgusting, separated mess. First off, I had to probably use 200ml of plant milk instead of the suggested 60. There was NO way I could have turned the mix into anything even remotely liquid without the addition. (I triple checked the recipe at least 3x to make sure I have the right amounts) This also could have been offset by adding the entire can of coconut milk at room temperature, instead of chilling it and only scooping off the top. I eventually put the mix in the ice cream maker where it turned even more unappetizing. So I put it back in the blender, that didn't help, so I heated it several times before the mix came together. Now it's back in the ice cream maker and I'm sure it will taste good, but I'm frustrated.
Hi Christina,
Thank you - This was so delicious! The only challenge I had was that the oil separated during the mixing in my Vitamix blender. When I started churning it, the separation got worse. So I put the mixture back into my Vitamix until it was smooth and then churned it again. The texture was better, but it was still grainy. Do you have suggestions on how I can make it as smooth and creamy as it looks to be in your photos? Thank again!
Hi Lisa,
So glad you enjoyed it, thank you! From what you described, it sounds like the mixture may have been slightly over-blended, which can cause the oil to separate. If this happens again, you can gently warm the mixture and whisk or stir to bring it back together before churning. That should help it smooth out and give you a creamier result.
Thank you Christina for such a prompt and helpful response! I plan to make it again and will try not to over blend. I will also make sure my coconut oil is solid - it was slightly melted and I’m not sure if that contributed.
Thank you!
This recipe looks lovely and I'd like to make it. However, maple syrup is not readily available in my country. Could honey be substituted instead?
Hi Katie,
Thanks so much! I don’t use honey in my recipes, so can't speak from experience. But you can absolutely use agave syrup instead, it behaves very similarly to maple syrup and should work well here.
This was insanely delicious thank you so much for sharing it! Mine came out a bit hard though I’m wondering maybe I messed up the coconut cream part. I have the cream not the milk. Was I supposed to put the cream in the fridge and only scoop up the top part or were those the instructions for the milk only?
Also for the coconut oil, I’m curious how do you mix it if it’s solid? Can I use liquid coconut oil, mix it in, then cool the whole mixture? Thanks for your help! Even despite my texture problem it was the most delicious ice cream I’ve ever had!
Hi Nicole,
I’m so glad you loved the flavor, thank you for the kind words!
For the coconut cream: if you’re using canned coconut cream, you can usually use it straight from the can without chilling, since it’s already mostly thick. Chilling is mainly for coconut milk, to separate the cream from the liquid.
As for the coconut oil, it’s perfectly fine to use solid, as the power of your blender will melt it into the other ingredients.
Did you happen to adjust the maple syrup? This helps the ice cream from becoming too solid, but note that you can always let it sit for 20 minutes or so before serving and it should come back to a nice scoop able consistency. Hope this helps!
Oh yes I only did 1/3 cup maple syrup. Maybe that’s what did it. I’ll try it again and add more syrup. Thanks again for your help 🙏
Is there any way you can do this without an ice-cream maker? I’ve already peeled them all and just realize that this recipe requires an ice-cream maker 😞
Hi Beth,
Not to worry, there is a section on how to make it without a machine above in the blog post.
My husband loves pistachios so I gave this a whirl. He loved it. I will make it again. There’s only one downside…peeling all of those soaked pistachios. 🥵
Hi Lucia,
So happy you loved it! Totally agree about the pistachios. I have one that uses pistachio butter instead over on Instagram, I will post it here in time for next summer 🙂
Hi Christina.
I see some of your new recipes, such as vanilla, you use a vegan condensed milk and incorporate a step of whipping the coconut cream. Would this also add extra creaminess to this recipe? Also, have you ever used cacao butter in your ice cream?
Thanks
Hi Andy,
Well spotted! Yes, I first adapted this technique for no-churn ice cream recipes but carried it over into other recipes when I felt it helped. I have yet to try it with this particular recipe, but I think it would work with vegan condensed milk, whipping cream, and pistachio butter - perhaps then there would be no need for the machine etc. and would be a completely new recipe.
I have tried cacao butter in the past, I think it would work wonderfully with pistachio ice cream for a hint of white chocolate flavor. But, it can have quite an overpowering flavor so I would probably reserve it to chocolate ice cream (in which case melted dark chocolate is probably better and more accessible!).
Love this recipe however I did blitz all ingredients in a high speed blender and went a bit too far and the fat separated out. All that effort to peel the pistacios and add all the lovely ingredients all for sadly nothing. There was no saving it it just looks like a curdled mess and it is now in the bin.
Hello me again! hold that thought I was just about to toss it in the bin and I thought I would try and warm the curdled mixture up, lo and behold a prefect creamy solution.
Hi Alison!
Thats fantastic, well done for troubleshooting that. It can happen to any of us, I have often overmixed in the blender but it almost always can be saved by heating or continuing to blend. I hope you enjoy the ice cream x
The same thing happened to me so thank you for sharing your experience! I have it simmered and smooth, should I put it in the refrigerator to cool or straight back in the ice cream maker?
Is there a possible substitution for the coconut ingredients? Like oats ?and if I convert it to oat what do I use in terms of portions and actual product? I just bought an icecream maker so I'm just trying to figure out a recipe without any coconut as it doesn't agree with my stomach and dairy is not an option
Hi Sarah,
I haven't personally tried it - as it's hard to find here, but if you can get your hands on another vegan heavy cream such as oat or soy, I can't see how that wouldn't work. My suggestion would be to omit the coconut oil in this case as the heavy cream will already have oil in it. You will need to eyeball it at this stage to see if you need to add more plant-based milk, depending on the consistency.
I hope this helps - please let me know if you give it a try. And have fun with your new ice cream maker!
This looks fab. Can I use pistachio cream instead of pistachios?
Hi Sue,
I haven't tried it but I think it'll work if you can find a vegan-friendly one 🙂
Thank you. Should I just substitute the paste for the pistachi
Hello Christina,
I don't have enough pistacchios and won't find any where I am. Can I add almonds to the mix? If so, will I need to soak them? Please let me know.
Thank you
Hi Dina,
I wouldn't recommend using almonds as they are a little tougher to blend. How many pistachios do you have? They are key for the flavor here, so it might be a better option to reduce the recipe.
Thank you for your prompt reply Christina, I sincerely appreciate it! I have around 100 grams so I will just half the recipe. Thanks again, DY
Hi Christina,
Did you record yourself making this ice cream? I would love to watch a video of you making it. I am more of a visual person. I really want to try this ice cream. Also, I want to make an ice cream sandwich using this ice cream, what flavor cookie would be best with the flavors from the ice cream? chocolate (Oreo cookie)
Hi Meerah,
I don't have a video of this one, but there are step-by-step images in the blog post if this helps. It would be amazing in an ice cream sandwich! Oreo would be great, or my tahini chocolate chip cookies!
Hi Christina,
First of all congratulations. I have made two ice cream recipes and both are really good. I recieved your book as a gift and I am ansious to try some recipes. Which almond extract do you use?
Thank you
Hi Helia,
Thank you so much, I'm so glad to hear! I use Neilsen Massey pure almond extract.
Hello Christina! Can I use roasted pistachios for this recipe, and if so, do I still have to let the pistachios sit in water? Thanks!
Hi Serena,
Yes absolutely, roasted unsalted pistachios would add a lovely flavor. I would still soak them to make it easier to blend them 🙂
Is the nutrition information is for 1 serving ?
Hi Bar,
That's right, for one serving and the recipe serves 8.
Hi, made this ice cream and it tastes wonderful! However, I feel it definitely needs more than 1 can of cream; can I defrost, add more cream, blend then churn again?
I know this because the paddle on my ice cream maker kept jamming; thought it was broken but turns out it just couldn’t churn properly because it was too thick.
Hi Josee,
Thanks for checking in! Hmm, it should be enough coconut milk. Did you measure the coconut milk in grams? Depending on the brand you use it may need more than one can, it needs to be 400g (see recipe notes). Did you also add the full amount of the other liquids, the maple syrup, and almond milk?
I'm sure it would be fine if you blend it with more almond milk/coconut milk. But from a food safety perspective, I can't advise you on defrosting it and refreezing 🙂
Can i use coconut milk (that is not full fat) instead of full fat coconut milk? If so what is the difference?
Thank you
Sehar
Hi Sehar,
You can if you don't mind the ice cream being less creamy. The more water in the coconut milk, the more watery the ice cream will be, that's why I always recommend full fat.
Thank you so Much Cristina!
You are so welcome! Hope you enjoy the recipe 🙂
So excited to make this. Wondering if i can skip the almond extract? Or will that elimination make it taste bland?
Hi Denise, you can skip it although it does enhance the flavour of the pistachio which is why I always include it. But it won't be bland, you can add an extra teaspoon of vanilla to balance it out.
What is the purpose of the coconut oil?
It helps create a creamy consistency due to the fat content
Can I make this vegan ice cream with coconut cream or it has to be coconut milk?
Kindly
Valencia
Yes coconut cream can be used in place of coconut milk 🙂
Hi Christina! Is there any way I can replace the coconut milk and oil? I really am not too crazy about the taste and guessing you will taste the coconut as well right? Thanks or your help ☀️
Hi Jennifer, unfortunately no as this is what gives the ice cream it's creamy consistency and mouth feel. You could probably get away with leaving out the coconut oil, but the coconut milk is essential. I don't notice the taste of coconut personally in the recipe, as it predominantly tastes like pistachio. Hope this helps!
Hi Christina! Can i skip the almond milk or replace it with the liquid part of the coconut can?
Hi Viktoriya,
Yes absolutely 🙂
Delicious
Hi, can I make this amazing looking ice cream somehow if I do not have an ice cream maker?
Hi Lucy,
If you don't have an ice cream maker, you could freeze the mixture for 1 hour, then blend it in your blender/food processor after 1-2 hours and freeze again for a couple hours. This should help to prevent ice crystals from forming! Would love to hear how it works out for you if you try it 🙂
Oh, thanks, Christina! I was afraid about ice crystals, but I will definitely try this way and let you know 🙂