Vegan Pistachio Ice Cream (No Coconut Milk)
User Reviews
4.8
Vegan Pistachio Ice Cream (No Coconut Milk)
Description
The Vegan Pistachio Ice Cream (No Coconut Milk) recipe combines the richness of roasted pistachios with the creaminess of non-dairy milk and soaked oats to form a smooth base. Simmering the oats softens them and helps bind the mixture, while blending everything ensures a creamy texture. After chilling, the mixture is churned in an ice cream maker and then frozen to firm up. The addition of vodka is optional but enhances scoopability by preventing the ice cream from freezing too hard, offsetting the lack of added oils or gums.
Its flavor highlights the natural nuttiness from pistachios and the mild sweetness from cane sugar and vanilla. This dairy-free recipe serves as a good alternative for those avoiding coconut milk. Serving when slightly softened allows the flavors and texture to come through best.
Allow at least a few hours for chilling before churning and freezing for several hours after. The ice cream is best consumed within one week and kept in an airtight container to prevent air exposure. Softening at room temperature before serving improves the texture.
Ingredients
- 3 cups unsweetened non-dairy milk such as oat or soy
- ¼ cup rolled oats Certified gluten-free, if needed.
- 1 ½ cups pistachios roasted and unsalted
- ⅔ cup organic cane sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt fine sea salt
- 1 ounce vodka See Notes, optional
Instructions
Plan/prep:
- If using an ice cream maker with a removable canister, be sure to freeze the canister at least one day before you plan to make ice cream. Also note that the ice cream mixture needs time to chill before churning (at least an hour), and the churned ice cream needs about 3 to 4 hours in the freezer for a firmer, scoopable consistency.
Make the ice cream:
- In a small sauce pan, simmer oats in 1 cup of milk until soft, about 10 minutes. Immediately transfer to a bowl or spread out on a plate to cool.
- In a blender combine the remaining 2 cups of milk and the pistachios. Blend on high until completely smooth, about 1 minute. Add the cooled oatmeal, sugar, vanilla, salt, and vodka, if using. Blend again until smooth and oats are fully broken down. Refrigerate until cold (minimum 2 hours), or to speed up the process, transfer ice cream mixture to a container and place in freezer for about 30 minutes.
- Churn the ice cream according to manufacturer's instructions for your machine. After churning, the ice cream will be softer than a typical soft serve consistency. For a firmer, scoopable consistency, transfer ice cream to a freezer-safe container, cover, and freeze for 3 to 4 hours.
- Around the 4 hour mark, and definitely once the ice cream has been in the freezer longer, it will be too hard to scoop right out of the freezer. It's important to let the ice cream soften at room temperature for about 15 minutes before serving.
Notes
- Omitting vodka is fine, but it helps keep the ice cream from freezing too solid in the freezer.
- Freeze the ice cream maker's canister ahead of time to ensure proper churning consistency.
- Store the ice cream in an airtight container and consume within one week for best quality.
- Allow the ice cream to soften about 15 minutes before scooping for easier serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 7.4g | 15% |
| Fat | 13g | 20% |
| Saturated Fat | 1.6g | 8% |
| Cholesterol | 0mg | 0% |
| Sodium | 130mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 156mg | 16% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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