Vegan Pistachio Ice Cream

Vegan Pistachio Ice Cream Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 40 minutes


14 ounces Canned Coconut Cream (400ml) Unsweetened

14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened

1/2 cup White Granulated Sugar (100g)

1/4 cup Maple Syrup (60ml)

1 cup Roasted Salted Shelled Pistachios (130g) Packed


1At least the night before you want to make ice cream, make sure to place the bowl of your ice cream maker into the freezer to freeze.

2When you're ready to make your ice cream, add the pistachios to a food processor and process into crumbles.

3Then add the coconut cream, coconut milk, sugar and syrup to a pot and bring to a simmer, stirring constantly. As soon as it reaches a simmer, remove from the heat and add in the pistachios crumbles.

4Use an immersion blender to blend it as well as you can and see if it's smooth enough, if not, then transfer to a blender jug and blend until smooth.*

5Pour it out into a container with a lid and either refrigerate overnight to chill, or if you're in a hurry, you can place it into the freezer to chill for an hour or two until cold. Just don't forget it in there!

6When the mixture is chilled, pour it out into your ice cream maker and churn according to manufacturer instructions until it reaches soft serve consistency, this can take 20-45 minutes depending on your ice cream maker.

7Transfer the ice cream to a loaf pan and smooth down with the back of a spoon. Cover and freeze until set.

8Scoop and enjoy!

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