Description
Indulge in the creamy, nutty goodness of this homemade Vegan Pistachio Ice Cream. Made with plant-based milk, raw pistachios, cashews, and a hint of almond, this frozen treat is perfect for a dairy-free dessert option.
Ingredients
Units
Scale
Ice Cream:
- 1 1/2 cups plant-based milk (such as oat or soy)
- 3/4 cup shelled raw unsalted pistachios
- 1/2 cup raw cashews
- 1/4 cup white sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon almond extract
- 1 pinch salt
- 1/2 cup shelled roasted unsalted pistachios roughly chopped (optional)
Instructions
- Prepare Ice Cream Maker: Prepare your ice cream maker according to the manufacturer’s instructions.
- Blend Ingredients: Add plant-based milk, pistachios, cashews, sugar, vanilla, almond extract, and salt to your blender. Blend until smooth.
- Churn Ice Cream: Pour the mixture into your ice cream maker and churn for about 25 minutes until soft-serve consistency. Add chopped pistachios if desired during the last 5 minutes of churning.
- Enjoy: Serve immediately or freeze for firmer texture. Store leftovers in the freezer for up to two weeks.
Notes
- If you don’t have an ice cream maker, follow the blender method.
- For Ninja Creami users, adjust freezing and spinning instructions accordingly.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 8g
- Sodium: 75mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
