Vegan Pistachio Ice Cream
User Reviews
5
Vegan Pistachio Ice Cream
Description
The recipe for Vegan Pistachio Ice Cream combines shelled, raw pistachios with water and maple syrup to form the base of this dairy-free dessert. Almond extract is added for a subtle nutty flavor enhancement. The ingredients are blended until completely smooth to achieve a creamy texture without any added cream or milk.
This mixture is then churned in a frozen ice cream maker bowl for about 30 to 35 minutes until it thickens to the consistency of soft ice cream. It can be served immediately for a tender scoop or transferred to a container and frozen further for a firmer texture more like traditional ice cream. Stirring in chopped pistachio pieces before the final freeze adds pleasant crunchy bits.
Suitable for vegans and those avoiding dairy, this recipe offers a fresh and natural pistachio flavor. Its texture, achieved through blending and churning, is creamy despite lacking conventional dairy fats. Leftover portions keep well in the freezer for up to three months.
Nutrition estimates are provided but should be referenced with caution, as exact values can vary based on ingredients and measurements.
Ingredients
- 1 1/2 cups pistachio nuts 208 grams; not salted, shelled, raw
- 1 1/2 cups water (12 ounces)
- 1/2 cup maple syrup (155 grams)
- 1/4 teaspoon almond extract (optional; but recommended)
Instructions
- Be sure to freeze the bowl of your ice cream maker at least 24 hours in advance, if your ice cream machine requires it. In a high-speed blender, combine the pistachios, water, maple syrup, and almond extract, and blend until completely smooth.
- Pour the mixture into the frozen bowl of your ice cream maker, then process until thick and creamy, about 30 to 35 minutes.
- You can serve this ice cream right away, or stir some extra chopped pistachio pieces into it for added crunch. For a more firm ice cream, transfer it to an airtight container with a lid, and store in the freezer for 2 to 4 hours. This should give it a firmer, more scoop-able texture. Leftover ice cream can be stored in the airtight container in the freezer for up to 3 months.
Notes
- Freeze your ice cream maker bowl at least 24 hours before churning for best results.
- For extra texture, fold chopped pistachio pieces into the ice cream before final freezing.
- Store leftovers in an airtight container in the freezer for up to three months.
- Maple syrup provides sweetness but can be adjusted to taste as desired.
- Almond extract is optional but recommended to enhance the nutty flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 7mg | 0% |
| Potassium | 370mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
