Pistachio Ice Cream

homemade

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.

KEY INGREDIENTS

Full-Fat Coconut Milk Shelled Pistachios Maple Syrup Almond Extract

INSTRUCTIONS

Blend coconut milk and pistachios until smooth and creamy, then add maple syrup and almond extract.

Pour the mixture into an ice cream maker and churn. It should firm up and turn into a ball. Click below for the no-churn method.

Freeze for at least 2 hours, then serve in a bowl or cone sprinkled with chopped pistachios.

ENJOY!

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