Buy Dairy Free Pistachio Ice Cream

Roasted California pistachios, pistachio butter, milk, pure cane sugar, fresh cream and milk are expertly blended to create our Pacific Coast pistachio. Previously called Sicilian Pistachio, this flavor uses the same delicious recipe but now with pistachios from California.Try this product in a Baklava Cups Recipe!

buy dairy free pistachio ice cream

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This ice cream recipe is a breeze. Just place your ice cream ingredients in a blender and blend until the pistachios are pulverized and you have a creamy and thick pistachio milk. Pour your mixture into a freezer safe container and let it chill. Once chilled and solid, all that is left to do is to scoop and top your ice cream, and then get to enjoying every creamy, delectable bite.

Go ahead and make a batch of this easy no churn pistachio ice cream, and end a long summer day with a little treat! Let us know how it goes by leaving a comment below, and snap a photo and tag us on Instagram @realsimplegood so we can check it out!

After sharing my vanilla ice cream and strawberry ice cream recipes on Instagram, I received many requests for a vegan pistachio ice cream recipe. Ask and you shall receive!! I love pistachio ice cream as it isn't too sweet and it's perfectly nutty and creamy. The natural green color is so cute too! I love to add lots of chopped roasted pistachios to the ice cream for texture, but if you prefer a smooth ice cream without any chunks, simply skip that step.

This recipe is made using just 7 simple ingredients including plant-based milk (you can use any kind of plant-based milk you like such as oat or soy). Cashews which adds extra richness and creaminess. Sugar for a little sweetness, I used granulated white sugar but feel free to sub for a sweetener alternative you prefer. Vanilla extract, almond extract, and a pinch of salt to enhance the pistachio flavor. And of course, pistachios!! I like to use raw shelled pistachios to make the creamy ice cream base, and then I use chopped up roasted unsalted pistachios to add a little crunch. Yum!!

Prepare your ice cream maker following the manufacturer's instructions. I have this Cuisinart ice cream maker which I love. (See notes if you do not have an ice cream machine).Add the plant-based milk, pistachios, cashews, sugar, vanilla, almond extract, and salt to your blender. Blend until completely smooth and creamy, stopping to scrape the sides if needed. Make sure that the pistachios and cashews are completely blended and that no bits remain.

Pour the ice cream mixture into your ice cream maker and churn the ice cream for about 25 minutes until it reaches a soft serve consistency. If you want pistachio pieces in the ice cream, add them in the last 5 minutes of churning. Enjoy immediately, or for firmer ice cream, spread into a sealable container and freeze for 2 hours or overnight until firm. Scoop and enjoy! Store leftover dairy-free ice cream in a freezer-safe container in the freezer for up to two weeks.

Hey Sam, cannot wait to make this, as I also am a bit tired of frozen banana ice cream. Quick question though. Since I do not have a vita=mix (or other high speed blender), should I soak the cashews first for a few hours. For that matter should i soak raw pistachios too? Yes, I know I should just get a high speed blender ready. Might ask for one for Christmas. Haha only 5 months away.

Hi Robin, if you are adding pistachio pieces to the ice cream, I think it's ok to skip soaking as the ice cream is going to have texture regardless. If you want to ensure a super smooth texture then there is certainly no harm in soaking. Another option is to add all the ingredients to the blender, blend, then let that mixture rest in the blender for 10 - 20 minutes and then blend again. Allowing it to rest will let the tiny bits sit in liquid and soften. Let us know what you try and how it turns out ?

Hi Sam, sadly I did not read your recommendations, in comment section, about letting mixture sit for 10 minutes in between blending. I also do not have a high speed blender. I did boil the cashews though, and really the ice cream was pretty smooth. Next time I might just soak the pistachios. Next ice cream I make will be your strawberry. Thanks so much for helping me get away from dairy.

This ice cream is delicious! It's the creamiest ice cream I've ever had! I didn't have raw pistachios so I added another 1/4 cup of cashews and 1/2 cup of roasted pistachios to the blender. I have a Vita-Mix so there was no problem with nut crumbs in the base. I used my Cuisinart ice cream maker and added the chopped, roasted pistachios at the end of the freezing/blending. I'm happy to say that my freezer container couldn't hold all of the ice cream so my husband and I had to have little taster bowls right as the ice cream came out of the ice cream freezer. After scraping our bowls clean with our spoons, we used our fingers. Couldn't help it. I can't wait to have an actual serving of this tonight. I hope it stays as creamy. Since I'm vegan, I've only used my ice cream freezer a few times. The vegan ice cream recipes I've previously tried were marginal. This recipe is far from marginal. It is incredible.

Technically, ice cream is made with milk or cream and has a minimum butterfat percentage. Since this is a dairy free ice cream, it most resembles a sorbet by ingredient list, however the texture and flavor is more comparable to ice cream.

Get creative with more flavors! This dairy free ice cream recipe can be altered in several ways. The green color of the peas would pair perfectly for a mint chip version. Add mint extract or steep mint leaves in your sugar water before adding the ground peas. You can also add 3/4 cup unsweetened cocoa powder when you add the ground peas for a chocolate vegan ice cream. Get creative and let us know about your favorites!

Don't Have A Mill? Cook the peas whole with the sugar and water and process in a blender until smooth. Check to see if you have 3 cups of puree. If not, add more water to compensate. Your ice cream will be very similar to the original recipe but have a slightly grainier texture that is easily hidden by the chopped pistachio.

Sorbet I knew, but dairy-free coconut and avocado ice creams were new flavors for me. Even before pouring the coconut base into the freezer I knew it was a winner, not only for its taste, but also for its ease of preparation. No custard to make. I simply dissolved sugar in a can of regular coconut milk, flavored it with vanilla and a pinch of salt, and it was ready for churning.

This woman-owned vegan dessert bar is bringing gluten-free vegan treats to Chi-Town, and we are here for it! From baked goods and ice cream sandwiches to donuts and vegan ice cream cones, Scoops Dessert Bar has it all. Vegan ice cream flavors include Cookies & Cream, Mint Chocolate Chip, Maple Pecan, and Pistachio, to name a few.

So all you need is frozen bananas and pistachio butter. Super simple! Since I used salted pistachios, my ice cream ended up with a sweet and salty flavor. If you use unsalted pistachios to make your butter, you can add a pinch of sea salt to the recipe.

Learn how to make a vegan pistachio ice cream with this easy no churn pistachio praline ice cream recipe. This tasty non-dairy ice cream is a great way to make pistachio ice cream without eggs for a smooth and creamy texture with a delicious praline crunch. Try this best vegan ice cream recipe for a delicious summertime treat.

To make this coconut milk vegan pistachio ice cream recipe using an ice cream machine, simply make the ice cream portion and place it in your ice cream maker. Then add the pistachio praline during the last few minutes or after it is done churning. Stir well to combine.

Pistachios. And next comes the nuttiness. Unsalted (and hopefully pre-shelled for the sake of your fingers!) pistachios blend right in with the avocado for color, extra creaminess, and most importantly flavor.

*Medjool dates make for the best creamy texture, but not the best color when mixed with green. For a prettier color, use 1/3 cup maple syrup instead and decrease the amount of non-dairy milk to 2 cups.

The milk should be fine, and as long as the blender is powerful enough to get rid of all the pistachio chunks then that should be fine too. Not enough avocado could defiantly cause a lack of creaminess next time. Mine was quite large, so perhaps consider using 1 1/2 or 2 next time if they are on the small side. Hope that helps!

Mix in the pistachio Delipaste and place the whole mixture in a blender and blend until smooth. About 3 minutes.Freeze, Mix in PacojetPour the mixture into a pacojet beaker and freeze solid. About 10 hours.

This recipe does require an ice cream maker. I have an ice cream maker from Cuisinart, which works well. I also used Silk Heavy Whipping Cream to replace the heavy cream in traditional ice cream made with dairy. I avoided using coconut cream since it will add a coconut flavor to the ice cream, which is not found in traditional Persian Bastani.

What caught my attention however was when Dr. Myhrvold mentioned they had made dairy-free pistachio ice cream using pistachio oil that was intensely flavorful. He sited that dairy actually masks the flavor of the pistachios and commercially prepared pistachio ice cream often contains almond extract to make up for the lack of nut flavor. Hmmm, this was interesting so I started asking questions. The exchange went something like this:

I did taste it before putting in the ice cream maker and the only real difference (besides not being freezing cold) was the gelato was a bit creamier after being in the machine. But the consistency was right. So, should be fine.

Hey Carol, This is so beautiful! And I love pistachios, but I've never thought to make ice cream/gelato with them. I'd love to try this! I've added this to My Favorite Recipes from Last Week post. Thanks!

This recipe for naturally green pistachio ice cream is from the Victorian era. It was published in Mrs. Putnams Receipt Book in 1849. The naturally green pistachio ice cream is made without artificial food coloring. 041b061a72