No-Churn Pistachio Ice Cream (Vegan)
This vegan pistachio ice cream is luxuriously creamy and easy to make at home, no ice cream maker needed. With its smooth scoopable texture and rich nutty pistachio flavor, this no-churn dessert is perfect for pistachio lovers.
Servings 12
Calories 273kcal
Ingredients
- 300 g vegan condensed milk
- 200 g vegan pistachio cream *note 1
- ½ vanilla pod *note 2
- 2 tablespoons amaretto optional
- 400 ml vegan whipping cream *note 3
Instructions
- Add the condensed milk, pistachio cream, vanilla seeds, and amaretto to a large bowl and whisk until smooth and fully combined.
- In a separate bowl, whip the vegan whipping cream using an electric mixer or stand mixer until light and fluffy.
- Add the pistachio mixture to the whipped cream in 2–3 additions, gently folding with a spatula until combined.
- Pour the ice cream mixture into a loaf pan and smooth out the top. Cover tightly with plastic wrap and freeze for at least 6 hours, or until firm.
Notes
- Pistachio cream spread: If you can't find a dairy-free version, use this homemade pistachio cream recipe.
- Vanilla pod: Slice the center of the pod and scrape out the seeds, or swap with a teaspoon of vanilla bean paste.
- Vegan whipping cream: For the creamiest, airiest consistency, use a plant-based whipping cream like Schlagfix. You can use coconut whipping cream in a pinch.
Nutrition
Serving: 1scoop | Calories: 273kcal | Carbohydrates: 23g | Protein: 2g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 30mg | Potassium: 169mg | Fiber: 1g | Sugar: 18g | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg