↑
  • ABOUT
  • RECIPES
  • MY COOKBOOK
  • FAVORITE PRODUCTS

What Great Grandma Ate

because the food you love should love you back!

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

What Great Grandma Ate / Recipes / Egg Free / Homemade Pistachio Ice Cream (Vegan & Paleo)

Homemade Pistachio Ice Cream (Vegan & Paleo)

Last Updated on June 25, 2021 by Jean Choi 21 Comments

EF
P
V
18.1K shares
  • Share
Jump to Recipe

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.

paleo and vegan pistachio ice cream in a bowl

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
homemade ice cream recipe in pan getting scooped

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.

thick and creamy pistachio eggless 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

  1. Combine coconut milk and pistachios in a blender and blend until smooth.
  2. Add the rest of the ingredients and blend together.
  3. Taste and add more maple syrup if you want it sweeter.
  4. 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.
  5. Transfer to an airtight container and freeze for at least 2 hours.
  6. Serve this delicious homemade ice cream in a bowl or cone, sprinkled with chopped pistachios for garnish.
Homemade pistachio ice cream sprinkled with chopped pistachios

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.
Overhead shot of ice cream recipe

Frequently Asked Questions About Paleo & Vegan Pistachio Ice Cream Recipe

Can you use any other milk besides coconut milk?

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.

Do I have to use almond extract?

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.

Can I use another sweetener besides maple syrup?

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!

What if I don’t have am ice cream maker?

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)
ice cream served in a bowl
paleo vegan pistachio ice cream

Paleo & Vegan Pistachio Ice Cream (Only 4 Ingredients!)

This paleo and vegan pistachio ice cream recipe is eggless but ultra thick and creamy, and so easy to make! You can really taste the pistachio flavor shine through, and both churn and no-churn methods are included.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: coconut milk ice cream, eggless ice cream, homemade ice cream, no churn ice cream, pistachio dessert
Prep Time: 5 minutes minutes
Churning & Freezing Time: 2 hours hours 30 minutes minutes
Servings: 6 servings
Calories: 334kcal

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

  • Ice cream maker

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.
Nutrition Facts
Paleo & Vegan Pistachio Ice Cream (Only 4 Ingredients!)
Amount Per Serving (1 serving (makes 6))
Calories 334 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 22g138%
Sodium 33mg1%
Potassium 421mg12%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 8g9%
Protein 5g10%
Vitamin A 65IU1%
Vitamin C 3.6mg4%
Calcium 32mg3%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Don’t have an ice cream maker?
  • 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!

Want more delicious recipes? Check out my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

18.1K shares
  • Share

By Jean Choi | July 25, 2019

Comments

  1. Jean Choi says

    July 26, 2019 at 10:13 am

    Sounds wonderful! You can definitely add in mint extract.

    Reply
  2. Mirlene says

    August 3, 2019 at 5:56 am

    5 stars
    I love how delicious and creamy this ice cream is – it looks absolutely amazing. It would definitely make a summer day chilled :-)z

    Reply
  3. Russell says

    January 26, 2020 at 1:29 pm

    We made this ice cream and it turned out pretty bad. We didn’t use an ice cream maker but we stirred a couple of times and it was very icy and not creamy when we made it. I think next time we will see if an ice cream maker leads to better results. I noticed that coconut milk has a high water content so I might just pull some of the water out of coconut milk before using.

    Reply
    • Jean Choi says

      January 29, 2020 at 9:46 pm

      This is a recipe that NEEDS to be made in the ice cream maker, and make sure to use canned full-fat coconut milk. You don’t need to pull out the water if you follow both of these instructions. Hope it work out next time!

      Reply
  4. Alisa says

    July 14, 2020 at 5:32 pm

    Curious if this could work with cashew milk instead of coconut.

    Reply
    • Jean Choi says

      July 15, 2020 at 8:17 am

      Yes, I think it will. But much better with an ice cream maker than without one.

      Reply
  5. Michelle says

    August 11, 2020 at 2:18 pm

    Hello, do you use roasted or raw pistachios? Thank you.

    Reply
    • Jean Choi says

      August 13, 2020 at 3:37 pm

      I used raw. 🙂

      Reply
  6. Marisa says

    September 6, 2020 at 4:21 pm

    Any specific brands of full fat coconut milk that work better than others for this recipe? Or all brands should come out the same?

    Reply
    • Jean Choi says

      September 8, 2020 at 2:21 pm

      I like Aroy-D but any brand should work, as long as it’s full-fat (usually comes from a can)

      Reply
  7. Andrea says

    September 6, 2020 at 10:47 pm

    Can you sub on coconut cream instead of coconut milk?

    Reply
    • Jean Choi says

      September 8, 2020 at 2:20 pm

      Yes, that’ll work!

      Reply
  8. Stephanie Doser says

    January 1, 2021 at 3:43 pm

    haven’t made it yet, just donated our ice cream makers to the Goodwill, but was checking out other recipes and wanna try it in my Vitamix, and also noticed that once recipe had for those without ice cream makers s to freeze it in ice cube trays, then when solid, blend them again and refreeze for a few more hours. think i will try

    Reply
  9. Denise says

    November 20, 2021 at 1:35 pm

    I have a whole big bag of roasted salted pistachios. Can i use those or do they absolutely need to be raw and unsalted?
    Thank you. As you did, i came back from Italy after eating vegan pistachio gelato exclusively! Hard to find in US, but this recipe sounds so great!
    D

    Reply
    • Jean Choi says

      November 28, 2021 at 7:42 am

      You can use them but it might taste a big salty. But sometime that makes desserts better!

      Reply
  10. Erica says

    June 6, 2022 at 6:06 pm

    Can you use pistachios that have sea salt on them? Thanks

    Reply
    • Jean Choi says

      June 7, 2022 at 7:22 am

      You can, but you’ll be able to taste the salt at the end.

      Reply
  11. LeeAnn says

    July 2, 2022 at 5:21 pm

    5 stars
    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!

    Reply
    • Jean Choi says

      July 25, 2022 at 7:43 am

      Thank you so much!!

      Reply
  12. Lottie says

    January 6, 2024 at 8:21 pm

    5 stars
    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!🤞🏻

    Reply
    • Jean Choi says

      January 8, 2024 at 9:43 am

      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!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate

I’m Jean and I’m a food lover and content creator living in Southern California with my husband, 2 young daughters, and a French bulldog. Here, you’ll find simple and easy mostly gluten-free and nutrient dense recipes that focus on quality ingredients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. Whatever your health or cooking journey may be, I hope you find something delicious on my site!

More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

Instant Pot Favorites

Instant Pot Butter Chicken served with rice and naan

Quick & Easy Instant Pot Butter Chicken Recipe (Keto & Dairy Free)

The BEST Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option

Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs (Paleo, Whole30, Keto)

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

©2025, What Great Grandma Ate. Privacy and Disclosure Policy/ Site by Pixel Me Designs