No-churn pistachio ice cream made with coconut milk, cashews, and plenty of pistachios! Serve with crushed pistachios as a naturally sweet dairy-free dessert.
Hi, friends, and happy March.
I’ve been holed up, feverishly working on my cookbook draft that is due in less than two weeks!
The pieces are all starting to come together and the manuscript is starting to feel like a cohesive whole that I’m increasingly ready to send out into the world.
But I’m emerging from my writer’s den to share with something sweet and green.
We had some really warm days this week in Virginia where it felt like spring.
M and I walked jacket-less on our normal daily walk, watching the neighborhood awaken to the feeling of spring.
Joyful kids on scooters, geese waddling on grass, the silent promise green buds on trees.
As it starts to get warmer, I’m craving more cold things.
Smoothies in the morning, white wine in the evening, and ice cream…all the time.
When I mentioned making a vegan ice cream, M said that pistachio was one of his favorites.
I’d never had pistachio ice cream before (have you???) so naturally, I had to try it out for myself.
This No-Churner Vegan Pistachio Ice Cream is made with just four ingredients without an ice cream maker for a nutty and creamy dairy-free dessert!
Here’s what you need to make No-Churn Pistachio Ice Cream:
- raw cashews
- full-fat coconut milk
- pure maple syrup
- raw pistachios
The base to this ice cream is an easy creamy blend of soaked cashews and canned coconut milk.
The recipe uses an entire can of full-fat coconut milk, so you don’t need to worry about fussing with any leftovers.
Be sure to chill the canned coconut milk before starting the recipe to encourage the ice cream to get cold faster.
You’ll also want to soak your cashews before starting this recipe so they’re soft and pliable.
If you forget to soak them, do a quick-soak them in boiling water for 20-30 minutes instead.
I sweetened my ice cream with maple syrup, but you can also use silan/date paste instead for a similar refined sugar-free sweetener.
Blend everything in a high speed blender until it’s thick and creamy.
The addition of pistachios will make the ice cream mixture a light green.
I recommend using raw pistachios for this recipe, as roasted and salted pistachios will drastically change the flavor.
M laughed at me for buying tons of fancy pre-shelled pistachios for use in this recipe.
In my defense, if there ever was a time and place for convenience, it’s now:
When making homemade ice cream, during a global pandemic, while writing a cookbook.
Yes, I’m personally giving myself and you the OK to splurge on specialty products.
You’re already making our own ice cream, so, props to you.
And props to pre-shelled pistachios.
Pour the blender contents into a freezer-safe container and spread into an even layer.
I used an old bread pan for mine– it always holds up well!
Tap the container several times to remove any air bubbles.
Be sure to store the ice cream in a level place in the freezer so you don’t lose any ice cream (or make a huge mess in the freezer) during the freezing process!
Now it’s time to relax and let the pistachio ice cream do it’s magic.
The trick to the creamiest no-churn ice cream is to churn the contents at least every hour.
Lay the container flat and freeze for 6-8 hours, stirring every hour with a spoon to lightly churn until the ice cream is completely firm.
So, the ice cream looks done.
If your ice cream is rock hard, try letting the ice cream sit out for 10-15 minutes before scooping and serving.
I recommend allowing the contents to soften for 30 minutes prior to serving for the best results.
Pro tip: I like to run an ice cream scoop under warm water for before scooping for easier serving!
Scoop out your pistachio ice cream, top with optional crushed pistachios, and serve immediately.
This No-Churn Vegan Pistachio Ice Cream is perfect to make for warm weather approaching.
It’s so easy to whip up with simple wholesome ingredients!
Try spooning it into cones, ice cream sandwiches, and ice cream cakes.
I love to serve mine in bowls with extra crushed pistachio for crunch.
If you *do* have an ice cream maker, pour this mix into your ice cream maker and follow directions on the appliance for the same great result!
Store leftover ice cream in an airtight freezer-safe container for several weeks.
If you try this No-Churn Vegan Pistachio Ice Cream, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums.
Check out my Pinterest page to pin more recipe like this one to make later!
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No-churn pistachio ice cream made with canned coconut milk, soaked cashews, and plenty of pistachios! Serve it with crushed pistachios as naturally sweet dairy-free dessert.
- 1 1/2 cups raw cashews, soaked for at least one hour in hot water
- 1 13.5 oz can full-fat coconut milk, chilled overnight
- ⅔ cup pure maple syrup
- 1 cup raw pistachios, chopped + more for serving
- Drain and rinse soaked cashews and add to a blender with the entire contents of one can of coconut milk, maple syrup, and pistachios.
- Blend until very smooth and creamy, then pour contents into a freezer safe pan or container.
- Lay the container flat and freeze for 6-8 hours, stirring every hour with a spoon to lightly churn until the ice cream is completely firm.
- Allow to soften for 30 minutes prior to serving for the best results. Pro tip: Run an ice cream scoop under warm water for before scooping for easier serving.
- Top with optional crushed pistachios and serve immediately. Store leftover ice cream in an airtight freezer-safe container for several weeks.
Prep time doesn’t include the time necessary to freeze and churn ice cream
- Category: Dessert
- Method: Freezer
- Cuisine: Vegan, Oil-Free, Grain-Free, Gluten-Free, Refined-Sugar-Free
Photography by Hot Pan Kitchen