Description
Indulge in the creamy, nutty goodness of Vegan Pistachio Ice Cream. Made with raw pistachios, coconut cream, maple syrup, and a hint of vanilla and almond extracts, this dairy-free treat is a delightful twist on traditional ice cream.
Ingredients
Units
Scale
Pistachio Ice Cream:
- 1 cup (130g) raw pistachios, shells removed
- 2 13.5oz cans heavy coconut cream*
- 1/4 cup (80g) maple syrup
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 tsp salt
- Optional: 1/8 tsp spirulina or 1/4 tsp matcha powder for color
Instructions
- Prepare the Base: In a medium saucepan, combine coconut cream, pistachios, maple syrup, and salt. Simmer for 15 minutes until slightly thickened.
- Add Flavor: Remove from heat, stir in vanilla and almond extracts. Cool for 10 minutes.
- Blend: Blend the mixture until smooth. Freeze in an ice cube tray overnight.
- Churn: Blend frozen cubes with coconut cream until creamy. Transfer to a pan and freeze until scoop-able.
- Serve: Scoop and enjoy!
Notes
- *If using full-fat coconut milk instead of cream, chill one can and use the solid part along with the entire can’s contents.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 380 kcal
- Sugar: Approx. 12g
- Sodium: Approx. 150mg
- Fat: Approx. 32g
- Saturated Fat: Approx. 23g
- Unsaturated Fat: Approx. 9g
- Trans Fat: 0g
- Carbohydrates: Approx. 20g
- Fiber: Approx. 3g
- Protein: Approx. 5g
- Cholesterol: 0mg
