No Churn Vegan Pistachio Ice Cream
Today we are making a No Churn Vegan Pistachio Ice Cream recipe! So summer is just around the corner (is it just me, or are we always saying summer is around the corner as soon as March rolls around?) I love sprawling outside on the back deck when the sun is out, sunglasses on and … ice cream scoop in hand?! That’s right, a scoop of roasted pistachio ice cream!
Indulging in a scoop of this ice cream recipe is such a sweet treat, not just when you’re craving dessert, on hot summer days or when you want to serve a special something to your family after dinner. This ice cream goes AT ALL TIMES. That’s right. I’ve been eating this as a mid-afternoon snack (are you surprised though? Dessert runs in my veins) or surprising my family with their favorite ice cream on a random Saturday afternoon after lunch (they’re not taken aback by dessert at any time of the day, I’ve gotten them used to it)!
Ice Cream for Everyone
So whether you’re a vegan, lactose-intolerant, or simply craving a dairy-free alternative, this no-churn pistachio ice cream recipe is a game-changer. With just a handful of simple ingredients and some easy steps, you can create a homemade ice cream that rivals even the traditional churned varieties.
Yes this recipe is no churn – NO fancy ice cream maker required! To make this scrumptious vegan pistachio ice cream, you won’t need an ice cream machine or any specialized equipment. Instead, we’ll rely on the magic of a food processor or high-speed blender to achieve a smooth consistency.
Natural Coloring
There’s no food coloring in this recipe! All the color is coming naturally from the avocados and pistachios. It’s a beautiful light green color all on its own and doesn’t require any additional colors to be added.
Why You’ll Love This No Churn Vegan Pistachio Ice Cream
Nutty Flavor: Pistachio lovers rejoice! This ice cream recipe captures the essence of pistachios in every bite. By using a generous amount of pistachios, you’ll experience a delightful nuttiness throughout the ice cream. Mixing in pistachios by hand afterwards add a pleasant crunch, while the blended pistachios infuse the ice cream base with their distinct flavor. Each spoonful will transport you to pistachio heaven.
Healthy Ingredients, Less Sugar: If you’re conscious about your sugar intake or simply looking for a healthier dessert option, this no-churn vegan pistachio ice cream has got you covered. By using natural sweeteners like dates instead of refined sugar, you can enjoy a sweet treat without unneeded processed ingredients.
Additionally, the use of nutrient-rich ingredients like pistachios and avocado adds a nutritional boost to the dessert, making it a healthier choice compared to many commercial ice creams.
Vegan-Friendly and Dairy-Free: This no-churn vegan pistachio ice cream is a fantastic choice for those following a vegan or dairy-free lifestyle. By utilizing plant-based ingredients such as full-fat coconut milk and avocado, it provides a delectable alternative to traditional dairy-based ice creams. This is awesome, because can enjoy the same creamy and indulgent experience without any animal products and extra nutrients!
Substitutions: Wet Ingredients
Coconut Milk: Use full-fat, canned coconut milk. This is replacing the traditional heavy cream in ice cream recipes! I recommend Thai Kitchen brand. Avoid buying carton coconut milk, lite / fat-free canned versions or other plant-based milks. Coconut milk is the creamiest of all the vegan milks for ice cream!
If you are looking for a low-calorie version though, lower fat canned coconut milk can work. However, it will reduce the creamy texture.
Avocado: Use a ripe avocado (soft to the touch) without any brown spots. Do not substitute anything else for this, as the healthy fats in the avocado lend to the creaminess of this dairy-free ice cream recipe.
Vanilla: I use a vanilla flavor (not an extract) so it’s alcohol-free. It also has a stronger vanilla flavor and a thicker texture. You can use a freshly scraped vanilla bean, vanilla powder or regular vanilla extract.
Substitutions: Dry Ingredients
Pistachio Nuts: Used roasted, de-shelled pistachios. I bought a bag of roasted, shelled pistachios and removed the shells myself, but you can also buy already de-shelled ones. Measure them after removing the shells!
Note that the pistachios should be roasted because the flavor is very different from unroasted, raw pistachios.
Using pistachio butter directly can work as well, but the proportions will have to be adjusted. Use half the amount of pistachio butter instead of the full amount of the pistachios. This is because two cups of nuts yields about one cup of nut butter.
Dates: For best results, use Medjool dates, as these are the softest, most caramel-like dates that work best for blending. Alternatively, use pure maple syrup or agave nectar instead. The dates provide more nutrition and fiber, but sweetness-wise the other liquid sweeteners could work.
If your blender is not super high-speed to break the dates apart very well, then I recommend to opt for maple syrup as a sweetener instead.
No Churn Vegan Pistachio Ice Cream Notes
- Sweetness Level: The sweetness of the ice cream can be adjusted to your liking. If you prefer a sweeter ice cream, you can increase the amount of sweetener used, but be cautious not to overpower the delicate pistachio flavor.
- Freezing Time: The minimum freezing time of 6 hours is recommended for the ice cream to reach a soft-serve consistency. However, if you prefer a firmer texture, you can freeze it for longer, preferably overnight. Keep in mind that the longer you freeze it, the firmer it will become, so let it sit at room temperature for a few minutes before scooping.
- For a crunchy ice cream, mix in crushed pistachio pieces into the mixture before freezing.
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If you make this No Churn Vegan Pistachio Ice Cream, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
No Churn Vegan Pistachio Ice Cream
Equipment
- High-speed blender or food processor
Ingredients
- ½ cup + 2 tbsp (156mL) full-fat, canned coconut milk
- ¼ ripe (30g) avocado
- ¼ cup (30g without shells) roasted pistachios de-shelled
- ¼ cup (50g) soft Medjool dates pitted
- ¼ tsp vanilla extract
- extra crushed, roasted pistachios de-shelled // add-in
Instructions
- Blend all ingredients in a high speed food processor or blender.
- If desired, mix in crushed pistachios by hand once the mixture is thoroughly blended.
- Pour this into a shallow bowl and set in the freezer for about 3 hours, checking every hour until it reaches a soft serve consistency. Leaving it for longer will harden it up even more for a more ice-cream like texture versus soft serve.
- When serving, if it's hard then allow it to thaw at room temperature, so it's easier to scoop with an ice cream scooper. You can run the ice cream scooper under boiling hot water to make it easier to scoop if needed.
Notes
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Storage
- Store in an airtight, freezer-safe container in the freezer for up to one week. If the ice cream becomes too hard, let it soften at room temperature for a few minutes before serving.
