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! 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 it for the first time in gelato form while I was there, and it instantly became my new favorite flavor. 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 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!

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.

paleo vegan pistachio ice cream recipe in pan getting scooped
thick and creamy pistachio eggless ice cream

How to Make Pistachio Ice Cream

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

Once everything is blended together, all your need to do is pour it into an ice cream maker so the mixture can churn and firm up! It really doesn’t get any easier than that, and even without the eggs, this pistachio ice cream recipe will turn out so thick and creamy. It really does taste like the gelatos I had in Italy, both in flavor and texture!

Lastly – 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.

Homemade pistachio ice cream sprinkled with chopped pistachios

Don’t Have an 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!

Let me know how it works for you! You’ll still get the amazing flavors of this paleo and vegan pistachio ice cream, but it just won’t be creamy as the texture you may used to in store-bought ice creams.

Overhead shot of pistachio ice cream recipe
pistachio ice cream served in a bowl

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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 10 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
Churning & Freezing Time: 2 hours 30 minutes
Servings: 6 servings
Calories: 334kcal

Ingredients

Instructions

  • Combine 1 cup coconut milk and pistachios in a high powered blender and blend until smooth and creamy.
  • Add the rest of the ingredients 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*
Total Fat 31g 48%
Saturated Fat 22g 110%
Sodium 33mg 1%
Potassium 421mg 12%
Total Carbohydrates 14g 5%
Dietary Fiber 4g 16%
Sugars 8g
Protein 5g 10%
Vitamin A 1.3%
Vitamin C 4.4%
Calcium 3.2%
Iron 12.5%
* 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!
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10 thoughts on “Paleo & Vegan Pistachio Ice Cream (Only 4 Ingredients!)

  1. Megan Stevens


    So classic and delicious! I can see how the almond flavor helps to round out the flavor. Such a fun time of year, all the ice cream!! This would be lovely served alongside a summer fruit ice cream.

    Reply
  2. Joni Gomes


    So good just 4 ingredients and so easy to make!! Was also super happy that I had all of the ingredients and made it immediately!

    Reply
  3. Mirlene


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

    Reply

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