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–+ servings
My Darling Vegan
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.

5 from 1 vote

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Prep Time:
30 mins
Chill Time:
4 hrs
Total Time:
30 mins
Course: Dessert
Cuisine: Mexican, Vegan, 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
Calories Per Serving: 335
% Daily Value
Carbohydrates 26g 9%
Protein 7g 14%
Fat 24g 37%
Saturated Fat 8g 50%
Sodium 62mg 3%
Potassium 294mg 8%
Fiber 2g 8%
Sugar 17g 19%
Vitamin A 30IU 1%
Vitamin C 0.5mg 1%
Calcium 23mg 2%
Iron 2.2mg 12%