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closeup of pistachio ice cream.

Vegan Pistachio Ice Cream

The vibrant color, the sweet nutty flavor, and fragrant aroma of pistachios shines through in this ice cream. This recipe will have you in pistachio heaven. The texture is incredibly creamy, thanks to a combination of the soaked pistachios and coconut milk.
Course Dessert
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 8
Calories 391kcal



  • 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.


  • This vegan pistachio ice cream will keep for a couple of months in an airtight container in the freezer.


  • 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.


Calories: 391kcal | Carbohydrates: 25g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 19mg | Potassium: 458mg | Fiber: 3g | Sugar: 16g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg