Description
This creamy and delicious Vegan Pistachio Ice Cream recipe is made without coconut milk or cashews, using oat or soy milk and roasted pistachios for a rich, nutty flavor. Naturally dairy-free and easy to prepare, it requires simple ingredients and an ice cream maker to achieve a smooth, scoopable consistency perfect for a refreshing vegan dessert.
Ingredients
Ice Cream Base
- 3 cups unsweetened non-dairy milk (such as oat or soy)
- ¼ cup rolled oats (Certified gluten-free, if needed)
- 1 ½ cups roasted and unsalted pistachios
- ⅔ cup organic cane sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- 1 ounce vodka (optional)
Instructions
- Plan/prep: If using an ice cream maker with a removable canister, freeze the canister at least one day prior to making the ice cream. Allow the ice cream mixture to chill at least one hour before churning, and plan for 3 to 4 hours of freezing time for a firmer consistency.
- Cook oats: In a small saucepan, simmer the rolled oats in 1 cup of the non-dairy milk until soft, about 10 minutes. Once cooked, immediately transfer the oats to a bowl or spread them on a plate to cool.
- Blend pistachio mixture: In a blender, combine the remaining 2 cups of non-dairy milk and roasted pistachios. Blend on high for about 1 minute or until completely smooth.
- Combine all ingredients: Add the cooled cooked oats, organic cane sugar, vanilla extract, fine sea salt, and vodka (if using) to the blender. Blend again until the mixture is smooth and the oats are fully broken down.
- Chill mixture: Refrigerate the blended ice cream base for at least 2 hours until cold. To speed up chilling, transfer the mixture to a container and place it in the freezer for about 30 minutes.
- Churn ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. The freshly churned ice cream will have a soft-serve texture.
- Freeze for firmness: Transfer the churned ice cream into a freezer-safe container. Cover and freeze for 3 to 4 hours to achieve a firmer, scoopable consistency.
- Serve: Before serving, let the ice cream soften at room temperature for approximately 15 minutes, especially if it has been frozen longer than 4 hours, to make scooping easier.
Notes
- Vodka is optional and acts as an anti-freezing agent to keep the ice cream softer; omit if preferred.
- Ensure the ice cream maker’s canister is thoroughly frozen prior to use for best results.
- This recipe is naturally gluten-free if you use certified gluten-free oats and milk.
- Use roasted, unsalted pistachios to achieve the best flavor and texture.
- If the ice cream is too hard after freezing, allow to soften at room temperature before scooping.
- Prep Time: 15 minutes (plus at least 1 hour chilling time)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
