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This paleo and vegan pistachio ice cream recipe is refined sugar free and eggless but ultra thick and creamy, and so easy to make! Both churn and no-churn methods are included.
Ever since I came back from Italy, I’ve been dreaming of pistachio ice cream. I tried this ice cream flavor for the first time in gelato form while I was there, and it instantly became favorite of mine. I loved that the taste of pistachios was subtle but detectable, and the ice cream itself wasn’t too sweet.
I was determined to create a homemade pistachio ice cream flavor without dairy or eggs once I got back home, and I finally succeeded in creating a recipe that’s pretty darn close to the version I had there! This homemade ice cream refined sugar free as well.
In This Post…
- Paleo & Vegan Pistachio Ice Cream Recipe
- Ingredients
- Directions
- Tips on How to Make Vegan/Paleo Pistachio Ice Cream
- Frequently Asked Questions
- Printable Recipe
Paleo & Vegan Pistachio Ice Cream Recipe
This is one of those recipes that proves that an eggless ice cream can be amazingly thick and creamy. It’s dairy free because it’s made with coconut milk, but I honestly couldn’t taste the coconut at all. The flavor of the pistachios with almond extract seems to be what shines through the most in this homemade ice cream.
Ingredients
This paleo and vegan pistachio ice cream is so easy, that even kids can do it! Because this is an eggless ice cream, you don’t need to heat up the mixture before freezing. There are only 4 ingredients that you add to the blender:
- Pistachios
- Coconut milk
- Maple syrup
- Almond extract
Directions
- Combine coconut milk and pistachios in a blender and blend until smooth.
- Add the rest of the ingredients and blend together.
- Taste and add more maple syrup if you want it sweeter.
- Pour the mixture into an ice cream maker and churn following the manufacturer’s directions. The mixture should firm up into a ball after about 20-30 minutes.
- Transfer to an airtight container and freeze for at least 2 hours.
- Serve this delicious homemade ice cream in a bowl or cone, sprinkled with chopped pistachios for garnish.
Tips On How to Make Pistachio Ice Cream
- Make sure to use a high-powered blender to blend the coconut milk and pistachios together for that smooth and rich texture.
- When tasting to adjust the sweetness, keep in mind that the pistachio ice cream will taste less sweet once frozen. You’ll want to add a bit more maple syrup to adjust for that.
- This is totally optional, but I like to chop up pistachios and sprinkle it over the ice cream before serving. It adds a delicious crunch, and I highly recommend you try it.
Frequently Asked Questions About Paleo & Vegan Pistachio Ice Cream Recipe
Coconut milk is the best dairy free and vegan milk to use, because it’s so thick and creamy. However, another milk you can use is thick homemade cashew milk.
Almond extract is a specific flavor that you’ll find in most pistachio ice cream flavor. However, you can omit or use vanilla extract if you don’t have it on hand.
Yes, you can use another liquid sweetener like honey. It won’t be vegan but it’ll still be refined sugar free. If you want to keep it low carb, a keto syrup will work well too!
That’s okay! I’m happy to share how to make pistachio ice cream without one. I do highly recommend investing in an ice cream maker because the difference in texture you’ll get between churn vs no-churn ice cream is pretty big, in my opinion. I have this inexpensive one and it works so well. However, you can still make this homemade pistachio ice cream if you don’t own one yet:
– Once you blend up the ingredients, pour in a loaf pan in an even layer and freeze.
– Optional (takes more work): If you want your pistachio ice cream extra creamy, mix it every 30 minutes with a metal spoon for the first 2 hours.
– Once frozen and ready to eat, you’ll need to thaw the ice cream on the counter for about 15 minutes before scooping. No-churn ice cream is usually harder and icier than churned versions!
Other recipes you might love…
- Vegan & Paleo Cherry Garcia Ice Cream
- 3-Ingredient Paleo Matcha Ice Cream
- Cinnamon Ginger Molasses No-Churn Ice Cream
- Creamy Keto Fudgesicles (Paleo, Vegan)
- Coconut Mixed Berry Paleo Popsicles (Vegan)
Paleo & Vegan Pistachio Ice Cream (Only 4 Ingredients!)
Ingredients
- 2 1/2 cup full-fat coconut milk
- 3/4 cup shelled pistachios, unsalted
- 1/4 cup maple syrup, plus more to taste
- 1/2 tsp almond extract
- Optional: Chopped pistachios, for garnish
Equipment
Instructions
- Combine coconut milk and pistachios in a high powered blender and blend until smooth and creamy.
- Add maple syrup and almond extract, and blend together.
- Taste and add more maple syrup if you want it sweeter. It'll taste less sweet once frozen.
- Pour the mixture into an ice cream maker and churn following the manufacturer's directions. The mixture should firm up and turn into a ball after about 20-30 minutes. (See NOTES if you don't have an ice cream maker.)
- Transfer to an airtight container and freeze for at least 2 hours.
- Serve in a bowl or cone (these are gluten free), sprinkled with chopped pistachios.
Notes
- Once you blend up the ingredients, place in a loaf pan in an even layer and freeze.
- Optional (takes more work): If you want your pistachio ice cream extra creamy, mix it every 30 minutes with a metal spoon for the first 2 hours.
- Once frozen and ready to eat, you’ll need to thaw the ice cream on the counter for about 15 minutes before scooping. No-churn ice cream is usually harder and icier than churned versions!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want more delicious recipes? Check out my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!
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Hello! This looks SOOO good and I def want to give it a go! I was just curious as to whether it would be ok to add some frozen banana into this as well to just up the volume a little bit (and also use up those poor bananas on the bench 😂) I will be using my icecream maker and have never tried a dairy free one in there before so fingers crossed!🤞🏻
You can, but you’ll definitely be able to taste the banana in the recipe. If you don’t mind that, that’s totally fine!
Wow- I just made this and it came out perfect! Pistachio has always been my favorite ice cream but I’ve only found it in one brand that is non-dairy. While good, it’s quite pricey. Homemade is so much better- thank you for the recipe!
Thank you so much!!