I absolutely love eating pistachio nuts! And, though I’ve never been a huge fan of sweets, I will devour some pistachio ice cream.
Needless to say, when I was introduced to a new recipe for homemade pistachio ice cream, I jumped at the chance to make it. Unlike commercial ice cream, this delicious recipe is comprised of real pistachios and pistachio nut butter, which gives it a smooth and creamy texture.
Honestly, it tastes so good you won’t believe it’s 100% vegan!
Whether you’re vegan, vegan curious or just looking to try something new, I’m sure you too will enjoy it!
What You Need
- Ice cream maker
- 2 cups of plain soymilk
- 3⁄4 cup plus 2 tablespoons of soy cream
- 3 tablespoons of pistachio nut butter
- 7 tablespoons of light cane sugar
- 1⁄4 cup of unsalted pistachios, coarsely chopped
How To Prepare
Combine soy milk, soy cream and pistachio nut butter in a blender and blend until the mixture is nice and smooth. Note: Real pistachios don’t turn ice cream into the bright green color you see with commercial brands. Those colors are artificial. To get a beautiful green shade, blend a small handful of spinach leaves with the milk and cream.
The spinach will add color and a ton of health-promoting micronutrients, but no flavor. Another option is to add two spoonfuls of matcha green tea powder or wheat grass powder for a less neutral, slightly herbaceous flavor. These ingredients provide additional nutritional benefits.
Once you’ve blended all your ingredients stir the mixture with sugar in a saucepan over medium heat until the sugar completely dissolves. Let the mixture cool and then transfer it to a bowl and refrigerate it until it’s chilled. And, once the mixture has chilled, churn it in the ice cream maker (according to manufacturer’s directions), transfer it to an airtight container, and then stir in the pistachios.
Freeze your preparation for at least 4 hours and then remove it from the freezer about 15 minutes prior to serving.
One more thing!
If you’re using cones, dip the edges of your cones in melted chocolate and sprinkle them with chopped pistachios. Let the cones harden in the refrigerator. You can then fill them with pistachio ice cream and serve immediately, or wrap them in parchment paper, fold the paper over the top, hold them in place with adhesive tape and then store them in the freezer for ready-to-eat cones!
With or without a cone, you’ll thoroughly enjoy the buttery rich and subtly sweet flavor of this smooth and creamy vegan pistachio ice cream. Exceptionally nutritious and rich in healthy fats and protein, this delicious recipe makes 4-6 servings.
Recipe courtesy of The Best Homemade Vegan Cheese and Ice Cream Recipes by Marie Laforet © 2016. Reprinted with publisher permission.