dairy free pistachio ice cream

By • June 24, 2015 2 Comments

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Author Notes: naturally colored with avocados and matcha & loaded with pistachios, this diary free version of the classic ice cream flavor is a revelation & is insanely deliciousbella | ful-filled


Makes 1.5 quarts

  • 2 cans full fat coconut milk- chilled in refrigerator
  • 2 just ripe avocados- chilled in refrigerator
  • 2/3 cup maple syrup- chilled in refrigerator
  • 2 teaspoons matcha powder
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon fine grain salt
  • 1/2 cup raw, unsalted pistachios
  1. make sure your ice cream maker freezer bowl has been in the freezer for at least 24 hours
  2. place cans of coconut milk, avocados & maple syrup in the refrigerator to chill for at least 2 hours
  3. add chilled coconut milk, peeled & pitted avocados, maple syrup, matcha, almond extract & salt to blender
  4. blend contents, gradually increasing speed to high, until perfectly smooth & creamy
  5. set up your ice cream maker with the frozen freezer bowl & add blender contents to ice cream maker, churn for 20 minutes (follow instructions on your ice cream maker- this time can vary from 20-30 minutes depending on the brand)
  6. while ice cream is churning, lightly toast the pistachios in a dry pan over medium heat until just fragrant, stirring often to ensure even toasting
  7. once pistachios are fragrant, pour them onto a cutting board to cool- once cool, roughly chop pistachios
  8. after ice cream has churned for 20 minutes, add chopped pistachios & churn for another 1-2 minutes until pistachios are well incorporated
  9. you can serve the ice cream at this point or put it in a freezer safe container & freeze for another 1-2 hours until it reaches your desired consistency
  10. before serving ice cream that has been stored in the freezer, set out the ice cream container at room temperature for about 10-15 minutes until it is easily scoopable

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