Vegan Pistachio Ice Cream

Ingredients

• 100 g (1 cup)shelled pistachio nuts
• 400 ml (2 cups; 13 oz)full-fat coconut milk
• 80 g (½ cup), or coconut condensed milk to tastecoconut sugar
• 1 can, chilledcoconut solids from coconut milk
• Optional, to tastefrozen banana, cashew nuts or avocado

Instructions

1. 1

   Freeze the bowl

   Put the ice cream maker bowl in the freezer and make sure it is fully frozen before you begin, unless you are soaking the nuts overnight.

2. 2

   Soak the pistachios

   Put the pistachios in a large bowl and cover them with lukewarm water. Leave them to soak overnight or for several hours.

3. 3

   Blend the base

   Drain the pistachios, then blend them with the coconut sugar and coconut milk until smooth.

4. 4

   Strain if needed

   If you do not have a high-speed blender, such as a Vitamix, Ninja or Blendtec, strain the mixture through cheesecloth or a sieve to remove any graininess.

5. 5

   Stir in solids

   Pour the liquid into a bowl and stir in the coconut solids, or the thicker part of a chilled can of coconut milk.

6. 6

   Chill the mixture

   Refrigerate the mixture overnight, or for 2–3 hours if you want to speed things up.

7. 7

   Set up the maker

   Set up your ice cream maker with its frozen bowl.

8. 8

   Churn the ice cream

   Switch on the machine and slowly pour in the mixture. Churn until it reaches a soft-ice-cream consistency; the time will depend on your machine.

9. 9

   Transfer to a container

   Spoon the soft ice cream into an ice cream container. You can line it with baking parchment to help prevent freezer burn.

10. 10

    Freeze until firm

    Freeze the ice cream for 1–2 hours before serving.

What is vegan pistachio ice cream?

Pistachio ice cream is a familiar American-style frozen dessert, traditionally made with dairy and nuts. This version uses coconut milk and coconut solids instead, with soaked pistachios providing its main nutty flavour.

The pistachios are blended into the base rather than simply stirred in, so their flavour runs through each scoop. Chilling the mixture before churning helps it start cold and ready to freeze.

Nutrition and macros by portion

The nutrition label shows one serving as written: 356 calories, 18g protein, 58g carbs, 60g fat.

The pistachios contribute protein, fat and some carbohydrate, while the coconut sugar supplies most of the added carbohydrate. Full-fat coconut milk and coconut solids add substantial fat; balance a scoop with fresh fruit for a simple accompaniment.

Choosing the ingredients

Pistachios: Use shelled nuts to save preparation time, and soak them until softened before blending. This helps the blender make a smoother base.

Coconut milk: Choose full-fat coconut milk for a richer texture. The thicker coconut solids add further body to the mixture.

Sweetener: Coconut sugar gives the base its sweetness; the recipe also allows coconut condensed milk to taste. If using the alternative, add it gradually and taste the blended mixture.

Getting a smooth base

Soaking: Cover the pistachios with lukewarm water and leave them for several hours or overnight. Drain them before blending.

Blending: Blend the nuts, sugar and coconut milk until the mixture looks smooth. If it still feels gritty, pass it through a sieve or cheesecloth before adding the coconut solids.

Chilling and churning

Cold mixture: Chill the blended base overnight, or for 2–3 hours when short on time. The recipe also calls for the ice cream maker bowl to be fully frozen before churning.

Soft-serve stage: Pour the mixture slowly into the running machine and churn until it resembles soft ice cream. Churning time varies by machine, so use the texture as your cue.

Setting the texture

Before serving: Transfer the churned ice cream to a container and freeze for 1–2 hours. This firms it up after churning while keeping it scoopable.

Storage surface: The recipe suggests lining the container with baking parchment to help prevent freezer burn. Keep the ice cream covered in the freezer between servings.

Optional extras

Fruit or nuts: The recipe lists frozen banana, cashew nuts and avocado as optional additions, but does not specify amounts. Add them to suit your preference, keeping in mind they will change the flavour and texture.

Serving: Let the container stand briefly at room temperature if the ice cream is too firm to scoop. Serve it on its own or alongside fresh fruit.

Recipe notes & tips

• Check that the ice cream maker bowl is fully frozen before you start.
• Soak the pistachios overnight if you want to prepare the nuts ahead.
• Blend thoroughly, then strain the base if it still feels gritty.
• Chill the mixture before churning, even if you choose the shorter 2–3-hour option.
• Pour the base slowly into the running ice cream maker.
• Freeze the churned ice cream for 1–2 hours to firm it before serving.

Variations

• Add banana: Blend in frozen banana for a fruity variation.
• Add cashews: Include cashew nuts for a different nutty note.
• Add avocado: Blend in avocado for an optional creamy variation.
• Use condensed milk: Sweeten with coconut condensed milk to taste instead of coconut sugar.
• Keep it simple: Leave out the optional extras to focus on the pistachio and coconut flavours.

Common mistakes to avoid

• Skipping the soak: Unsoaked nuts can be harder to blend smoothly; soak them for several hours or overnight.
• Using a warm base: A warm mixture is not ready for churning; chill it overnight or for 2–3 hours.
• Starting with a soft bowl: The maker bowl needs to be fully frozen before use.
• Ignoring a gritty texture: Strain the mixture through cheesecloth or a sieve if your blender leaves it grainy.
• Overfilling too quickly: Pour the base slowly into the running machine so it can churn evenly.
• Serving straight after churning: Freeze the soft ice cream for 1–2 hours first if you want it firmer.

How to store

Store the ice cream covered in a freezer-safe container; lining it with baking parchment can help prevent freezer burn. Freeze for 1–2 hours before the first serving, and let it stand briefly at room temperature if it becomes too firm to scoop.

Frequently asked questions