Pistachio Ice Cream

Rich and creamy vegan pistachio ice cream made with a combination of cashews and coconut for a decadent vegan dessert. Made with just 6 ingredients.

Prep Time
30 mins
Chill Time
4 hrs
Total Time
30 mins
Course: Dessert
Cuisine: Ice Cream, Mexican, Vegan
Keyword: Vegan Pistachio Ice Cream
Servings: 10 people
Calories: 335 kcal
Author: Sarah McMinn
  1. Place your ice cream churning bowl in the freezer overnight.
  2. Drain and rinse the soaked cashews. Place in a high-speed blender along with coconut milk, sugar, coconut oil, almond extract, and salt. Blend on high until completely smooth (3-5 minutes).
  3. Place 3/4 cup of pistachios in a coffee grinder or food processor and blend until they are a fine powder. Add pistachios to ice cream base and mix again until completely incorporated (another 2-3 minutes).
  4. Add the chilled ice cream to your ice cream maker and process according to manufacturer’s instructions. Once the ice cream is thick, frozen, and resembles soft serve, add remaining 1/4 cup pistachios and transfer to it to a loaf pan, smooth top, and cover. Place in freezer for 2-3 hours until the ice cream has harden.
  5. Pull out and let thaw 15 minutes before serving.
Nutrition Facts
Pistachio Ice Cream
Amount Per Serving
Calories 335 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 8g50%
Sodium 62mg3%
Potassium 294mg8%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 17g19%
Protein 7g14%
Vitamin A 30IU1%
Vitamin C 0.5mg1%
Calcium 23mg2%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.