Description
Indulge in the creamy goodness of this vegan pistachio ice cream recipe. Made with plant-based milk, raw pistachios, and a hint of almond extract, this frozen treat is a delightful and guilt-free dessert option.
Ingredients
Units
Scale
Ice Cream Base:
- 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
Optional Topping:
- 1/2 cup shelled roasted unsalted pistachios roughly chopped
Instructions
- Prepare Ice Cream Maker: Ensure your ice cream maker is ready as per the manufacturer’s instructions.
- Blend Ingredients: In a blender, combine plant-based milk, pistachios, cashews, sugar, vanilla, almond extract, and salt. Blend until smooth, scraping the sides as needed.
- Churn Ice Cream: Pour the mixture into the ice cream maker and churn for about 25 minutes until it reaches a soft-serve consistency. Add chopped pistachios in the last 5 minutes if desired.
- Enjoy: Serve immediately for soft-serve or freeze for at least 2 hours for a 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 a no-churn option.
- For Ninja Creami users, adapt the recipe by blending the ingredients and spinning in the Creami pint container for a delicious result.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 10g
- Sodium: 75mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
